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Matches 1 - 50 out of 7,323

Document Document Title
WO/2018/218290A1
A low sugar content sweet food spread is provided said food spread comprising at least one of a cocoa product and a nut product, at least one vegetable oil and at least one sweetener. The at least one vegetable oil is substantially free ...  
WO/2018/222116A1
The present invention relates to a dough for forming an edible product having substantially no bloom formation on the surface or wherein the bloom formation is reduced, retarded or delayed, wherein the dough comprises a vegetable fat com...  
WO/2018/218130A1
Processes for packaging pressurized beverages. One process includes mixing liquid, a solute that depresses the freezing point of the liquid, and gas. Next, the liquid-gas mixture is allowed to rest. Then, retail containers are filled wit...  
WO/2018/213909A1
The present invention relates to equipment for processing almonds (1), used in the steps of fermentation, drying, roasting and decontamination, in order to automate the process, reducing contamination and costs; wherein the equipment com...  
WO/2018/215372A1
The present invention concerns chocolate compositions comprising components capable of imparting a sour taste attribute.The inclusion of a sour taste imparting component in a variety of 'conventional' chocolate compositions and chocolate...  
WO/2018/207502A1
The present invention addresses the problem of providing a soft fat or oil composition for coating, said fat or oil composition showing a short liquid-dripping time and enabling efficient manufacturing of a frozen dessert. In manufacturi...  
WO/2018/206622A1
Edible chocolate products are provided. They comprise chocolate and a dry powdered fermented plant product. The dry powdered fermented plant product may be a sourdough. The edible chocolate product may be either liquid or solid. Preferab...  
WO/2018/196970A1
Proposed is a self-optimizing, adaptive industrial chocolate production system (1), and method thereof. The system comprising a chocolate mass processing line (11) with at least dosing means (2), one or more mixers (3), one or more refin...  
WO/2018/188827A1
The invention relates to a method and a device for processing food products from a pourable composition. The flow behaviour of the pourable composition is adjusted and/or changed by increasing the proportion within the overall solids con...  
WO/2018/188826A1
The invention relates to a device and a method for producing spherical particles. The device (100) for producing particles comprises a cooling area (105) in which the particles can be cooled down to a final temperature, in particular roo...  
WO/2018/191721A2
The invention proposes a solution to the problem of develop a chocolate confection that has ingredients with clinical effects, the full chocolate flavor, and minimizes or eliminates glucose increase upon consumption of a small or modest ...  
WO/2018/189275A1
The invention relates to a process for lowering the viscosity of a fat based edible material by imparting specific work into the material comprising the steps of: (a) imparting specific work into the material using an energy delivery mea...  
WO/2018/185502A1
A low sugar chocolate composition comprising a water-in-oil emulsion comprising cocoa butter, an emulsifier and a fat-crystal stabilised and non-gelled aqueous phase dispersed substantially through the cocoa butter continuous phase, and ...  
WO/2018/181691A1
The purpose of the present invention is to provide an oily food for enhancing flavor, wherein the savory taste and spiciness of a targeted food and seasoning can be increased through a convenient method. The savory taste and spiciness of...  
WO/2018/183237A1
Coating compositions comprising lecithin are provided, wherein the compositions are opacifying compositions and lecithin is used in an opacifying layer of a hard panned coating. The coating compositions can be used in a hard panned coati...  
WO/2018/181159A1
The present invention addresses the problem of providing a chocolate which has a reduced trans fatty acid content and yet shows a high compatibility with cocoa butter, excellent blooming resistance and high meltability in mouth. A transe...  
WO/2018/173419A1
The present invention pertains to a chocolate-like food product containing a highly polyunsaturated fatty acid-containing oil and fat and addresses the problem of providing one in which changes in flavor over time are suppressed. The pre...  
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...  

Matches 1 - 50 out of 7,323