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WO/2013/083641 |
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.
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WO/2013/083697 |
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 ...
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WO/2013/079967 |
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 ...
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WO/2013/079716 |
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 ...
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WO/2013/075939 |
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 ...
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WO/2013/072203 |
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...
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WO/2013/068425 |
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...
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WO/2013/065726 |
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...
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WO/2013/064456 |
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 ...
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WO/2013/064678 |
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...
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WO/2013/061750 |
[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...
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WO/2013/061972 |
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...
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WO/2013/055633 |
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...
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WO/2013/050960 |
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 ...
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WO/2013/051687 |
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...
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WO/2013/051388 |
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...
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WO/2013/045523 |
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...
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WO/2013/045503 |
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...
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WO/2013/041891 |
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...
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WO/2013/043790 |
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...
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WO/2013/039873 |
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...
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WO/2013/039831 |
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...
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WO/2013/034520 |
The present invention relates to edible powder compositions which, upon mixing with a liquid, form a foam beverage with enhanced body and mouthfeel. The powder comprises a foamer ingredient and a thickening agent. The invention also rela...
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WO/2013/034669 |
The invention relates to a roll (1), more particularly a rotatable roll for a five-roll structure for making chocolate, having a device for controlling the temperature of the roll body by means of a temperature control medium (4). The te...
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WO/2013/031571 |
The present invention addresses the problem of enhancing the taste of a common processed food or drink without imparting a foreign taste thereto or increasing the caloric or salt content thereof. Further, it is preferable that the substa...
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WO/2013/029193 |
A composition comprising cocoa or chocolate and unroasted coffee which has substantially no coffee flavour.
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WO/2013/027700 |
A food composition characterized by: comprising three components, (a) a gallate-type catechin and/or tannic acid, (b) collagen having an average molecular weight of at least 4,000, and (c) a thickening stabilizer; the aforementioned c...
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WO/2013/027730 |
A hard butter containing at least 55 mass% of a diacylglycerol which satisfies (1) and (2): (1) the diacylglycerol contains 70-99 mass% of disaturated diacylglycerol (SS); (2) the total amount of saturated fatty acids having 16 or 18 ...
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WO/2013/028448 |
The present invention relates to an edible composition, a method for making the same and edible items comprising the composition. The edible items can be used to produce yet more intricate edible products.
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WO/2013/025621 |
The present invention provides methods for micro-fermentation of cocoa allowing quality evaluation on a tree by tree basis.
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WO/2013/021898 |
Provided is an oil-in-water type water-containing chocolate which comprises water and chocolate, said water-containing chocolate containing a vegetable oil or fat and microcrystalline cellulose and the SFC at 10oC of said vegetable oil o...
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WO/2013/017377 |
The invention relates to a mould for a food item, comprising at least a first wall (2) and a second wall (3) mounted on the first wall (2) in order to delimit a moulding space (V) for moulding a food product. The first wall (2) comprises...
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WO/2013/016812 |
The invention provides 1,3-DAGs with melting point ranges of from about 32°C to about 37°C for use in a variety of hard fat applications and in particular for the preparation of a cocoa butter substitute for confectionery use. The inve...
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WO/2013/018557 |
There have been desired a confection impregnated with chocolate which has both of the lightness (crispy texture) inherent to confection and the taste (chocolate flavor). A chocolate-impregnated confection (1), wherein a puff (2) that is ...
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WO/2013/006530 |
The present invention provides method for producing a confectionery product comprising the steps of: (i) sealing an unsolidified confectionery mass inside a primary package which is in direct contact with the confectionery mass; and (ii)...
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WO/2013/006412 |
The present invention provides a method for manufacturing an aerated confectionery shell comprising the steps of: (i) aerating an edible liquid; (ii) depositing the aerated edible liquid into a mould cavity; and (iii) pressing the aerate...
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WO/2013/006541 |
A method of producing a multi-layered confectionery shell and a method of producing a plurality of confectionery shells are provided.
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WO/2013/006305 |
A method for masking the unpleasant taste of a bitter tasting substance includes administration of the bitter tasting substance with a vitamin E compound in the presence of at least one fat. The bitter taste of a bitter tasting substance...
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WO/2013/006541 |
A method of producing a multi - layered confectionery shell and a method of producing a plurality of confectionery shells are provided. The distance the stamp is pressed into the mould cavity in a second phase is shorter than the distanc...
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WO/2013/006599 |
A method of manufacturing confectionery shells using cold-stamping is provided. The method can also be used to manufacture multi-layered confectionery shells and/or confectionery shells comprising inclusions. Scraping means are passed ou...
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WO/2013/000529 |
The present invention relates to a chocolate tempering machine (10) comprising at least one tank (20) and a distribution spout (30) situated on the vertical line of said tank (20) destined for distributing a jet of tempered chocolate. Ac...
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WO/2013/000895 |
The present invention generally relates to the prevention or treatment of disorders related to oxidative stress. For example, the present invention provides a composition for use in the prevention or treatment of oxidative stress related...
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WO/2013/000895 |
The present invention generally relates to the prevention or treatment of disorders related to oxidative stress. For example, the present invention provides a composition for use in the prevention or treatment of oxidative stress related...
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WO/2013/001817 |
The purpose of the present invention is to provide a substance which can inhibit the proliferation of oral bacteria and is safe for ingestion. Particularly, the usefulness of the combined use of a saccharide and a sugar alcohol is not fo...
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WO/2012/175620 |
The present invention relates to a method for producing a liquid aromatised with aroma compounds from chocolate, wherein a gas comprising aroma derived from cocoa or a cocoa-based product and water is condensed to provide a liquid aqueou...
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WO/2012/171657 |
A method of manufacturing mouldable chocolate, the method comprising the steps of placing predetermined amounts of chocolate and glucose syrup in predetermined proportions into a plurality of individual packets and heating and subsequent...
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WO/2012/168722 |
The present invention provides a food or feed comprising (i) a foodstuff (ii) a mono or di ester of glycerol and Moringa oil.
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WO/2012/171001 |
The present invention relates to food products having clinically effective (high) dosages of beta-glucans and omega-3 fatty acid (EPA/DHA) per serving without a fishy taste or smell, as well as methods of preparing those food products.
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WO/2012/171001 |
The present invention relates to food products having clinically effective (high) dosages of beta-glucans and omega-3 fatty acid (EPA/DHA) per serving without a fishy taste or smell, as well as methods of preparing those food products.
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WO/2012/167873 |
The present invention relates to a method for the cleaning of a chocolate tempering machine (10), wherein said machine (10) comprises at least one tank (20) and a distribution spout (51) situated on the vertical line of said tank (20) an...
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