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WO/2024/069626A1 |
The present invention provides cocoa-free chocolate compositions and products made from non-animal, or plant-based, ingredients, and methods for preparation thereof.
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WO/2023/288050A9 |
Materials and methods for producing chocolate replicas from individual components are provided herein.
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WO/2024/058033A1 |
The present invention addresses the problem of providing a novel chocolate-like food having excellent flavor even if cacao-derived ingredients are reduced, and also providing a roasted legume-derived powder usable in the chocolate-like f...
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WO/2024/053622A1 |
Provided is a method for producing baked confectionery, the method including a step for applying a bloom-suppressing oil and fat to the surface of a fired baked confectionery, and the bloom-suppressing oil and fat being such that one or ...
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WO/2024/048702A1 |
The present invention addresses the problem of providing a low trans fatty acid-oil that reduces graining in chocolates. A random transesterified oil wherein: in the constituting fatty acid composition thereof, the content of saturated f...
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WO/2024/048013A1 |
The present invention addresses the problem of providing chocolate having an excellent balance between a cacao sensation and a milk sensation. The problem can be solved by chocolate dough containing cacao mass, dried whole milk, cream po...
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WO/2024/048016A1 |
The present invention addresses the problem of providing a chocolate batter that exhibits an excellent flavor of sweetness and has exceptional aromas of milk and vanilla despite having a low sugar content. The abovementioned problem can ...
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WO/2024/050292A1 |
The present disclosure relates to an extracted cocoa material that has less bitter flavor and a sweeter flavor compared to an equivalent non-extracted cocoa material. The present disclosure also relates to a use of the extracted cocoa ma...
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WO/2024/042154A1 |
A method of making a food composition comprising one or a plurality of coated food particles is disclosed. The method comprises a step of providing one or a plurality of food particles. It further comprises a step of coating each of the ...
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WO/2023/215307A9 |
A milling system for milling an edible input material into an edible product configuration meeting a product specification includes a plurality of mills arranged in parallel and connected by recycle loops. A measurement system is provide...
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WO/2024/042267A1 |
The method of the invention for production of a cell-cultured ingestion product comprises the steps of providing parts of a plant and pre-processing the parts in order to obtain a cell culture by cultivation of the cells as a cell suspen...
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WO/2024/039257A1 |
Water products with collagen, chocolate, rubber candy with collagen, chewing gum with collagen and coffee with collagen are defined by containing collagen, vitamin C, biotin, and natural fruit aromas with the taste of strawberry, raspber...
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WO/2024/035358A1 |
The invention; is related to a chocolate mould that allows the detection of the mould material that gets mixed in with the chocolate with detectors if the mould material which is used in chocolate making and breaks off and gets mixed in ...
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WO/2024/029306A1 |
The present invention addresses the problem of providing chocolate and a chocolate fat composition for manufacturing the chocolate, the chocolate having good solidifying properties, providing a good melt-in-the-mouth feeling, and barely ...
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WO/2024/030062A1 |
The present invention relates to a process for increasing the SOS triglyceride content of a vegetable oil, wherein S represents stearic acid (C18:0) and palmitic acid (C16:0) residues and O represents oleic acid (C18:1) residues, said pr...
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WO/2024/013191A1 |
An apparatus for forming a steady stream of plasticised solid feed material, the apparatus comprising a piston-in-cylinder ram to compact shredded, solid feed material to form a solid billet of plasticised solid feed material in the cyli...
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WO/2024/013295A1 |
The present invention relates to a confectionery product comprising a first layer and a second layer. The present invention relates to a process which can be used for the preparation of such a confectionery product.
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WO/2024/015549A1 |
Methods and materials for using plant seeds (e.g., grape seeds) as a filler ingredient for chocolate, cocoa, or other consumable products are provided herein.
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WO/2024/015035A1 |
The invention relates to an encapsulation and an encapsulation method that comprises the components of chocolate, starch, inulin, maltodextrin and makes probiotic microorganisms more resistant to external conditions in the human body, wh...
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WO/2024/013296A1 |
The present invention relates to a confectionery product comprising a filling mixture. The present invention relates to a process which can be used for the preparation of such a confectionery product.
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WO/2024/011042A1 |
A process for producing a dark cocoa product is described, comprising the steps of (a) milling a cocoa material in the presence of an aqueous composition; and (b) recovering a dark cocoa product which preferably has an L value below 20 a...
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WO/2024/009148A1 |
Lactobacillus paracasei probiotic and L-tryptophan and L-theanine amino acids are included in this chocolate formulation for stress relief. To make this chocolate, we combined the amino acids L-tryptophan and L-theanine with the probioti...
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WO/2024/009816A1 |
The present invention addresses the problem of obtaining an aerated water-containing chocolate having a smooth texture and rich flavor, and obtaining a water-containing chocolate for aeration from which the aerated water-containing choco...
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WO/2024/003090A1 |
The present invention relates to a storage stable chocolate product comprising, a) chocolate with no added sucrose and b) pine nuts and/or comminuted pine nuts, wherein the pine nuts and/or comminuted pine nuts have a size of at least 1 ...
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WO/2024/003207A1 |
The invention relates to a method for reducing germs in dried fruit containing oil and/or fat, in particular cocoa beans, the dried fruit being subjected to at least one thermal treatment and an exposure to moisture in a housing arrangem...
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WO/2023/247527A1 |
The present invention relates to relates to a non-alkalized, boiled and roasted cocoa solids comprising below 0.14 wt. % of caffeine and below 1.2 wt. % theobromine, preferably below 0.9 wt. % theobromine. The invention also relates to c...
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WO/2023/248862A1 |
The present invention addresses the problem of: sufficiently reducing the oily sensation of oil and fat processed foods such as chocolate; and providing an oil and fat composition suitable therefor. By using an oil and fat composition ...
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WO/2023/247263A1 |
The invention provides a baked product comprising a farinaceous casing enclosing a filling, wherein the filling comprises sucrose and lactose in a ratio of between 5:1 and 10:1 sucrose to lactose, and wherein the total concentration of s...
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WO/2023/238901A1 |
The purpose of the present invention is to provide a cacao-derived composition containing a free ceramide, as well a moisturizer, a skin texture improving agent, a hair texture improving agent, a skin cosmetic, a hair cosmetic, a pharmac...
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WO/2023/238899A1 |
The purpose of the present invention is to provide a cacao-derived composition containing free ceramide, and a moisturizer, skin improving agent, hair improving agent, skin cosmetic, hair cosmetic, pharmaceutical composition, and food co...
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WO/2023/238900A1 |
The purpose of the present invention is to provide a cacao-derived composition containing a free ceramide, as well a moisturizer, a skin texture improving agent, a hair texture improving agent, a skin cosmetic, a hair cosmetic, a pharmac...
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WO/2023/232288A1 |
The invention provides a chocolate product comprising a chocolate shell containing a confectionery filling wherein the shell comprises at least 15 wt.% of the product and wherein the filling comprises at least one soluble dietary fibre i...
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WO/2023/234835A1 |
The present invention relates to the field of chocolate and chocolate-like products. More specifically, the present invention relates to additives for chocolate and chocolate-like products, and in particular an additive that is derived f...
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WO/2023/234836A1 |
The present invention relates to the field of chocolate and chocolate-like products. More specifically, the present invention relates to additives for chocolate and chocolate-like products, and in particular an additive that is derived f...
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WO/2023/230301A1 |
The present invention relates to methods of producing dark cocoa products involving steeping steps and reducing the need for alkalization, to the cocoa products obtainable or obtained by these methods, whereby the products have improved ...
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WO/2023/230226A1 |
Methods and systems for managing risks for agricultural systems include receiving an agricultural system unit (ASU) selection for an ASU associated with an agroforestry agricultural system, and accessing an analysis for a plant correspon...
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WO/2023/222778A1 |
The present invention refers to food compositions comprising selenium, preferably in an amount of at least 4 µg/g, and a set of different ingredients selected from retinyl palmitate, calcitriol (1,25(OH)2Vitamin D3), phylloquinone (phyt...
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WO/2023/223270A1 |
The invention relates to a system for fermenting cacao beans, which comprises a system for monitoring physicochemical variables (external temperature, external relative humidity, cacao mass temperature, cacao mass pH, cacao mass humidity...
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WO/2023/219790A1 |
The present application describes a primer formulation which is sugar-free and composed from food safe materials. The primer compositions contain two or more surfactants. The primer compositions do not contain a whitening or opacifying a...
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WO/2023/210310A1 |
The present invention addresses the problem of providing a completely novel processed fat food having a chocolate-like flavor, and a manufacturing method of the processed fat food. The processed fat food of the present invention contains...
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WO/2023/195538A1 |
[Problem] To provide a powder and/or granules made by using potato syrup or the supernatant of potato syrup. [Solution] Provided is a powder and/or granules obtained by freeze drying sweet potato syrup or the supernatant of sweet potato ...
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WO/2023/195899A1 |
The present invention relates to a fat composition comprising a vegetable fat phase, wherein the vegetable fat phase is free from palm oil and/or fractions thereof and also relates to the use of the fat composition. The invention further...
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WO/2023/195896A1 |
Disclosed is a fat composition comprising a vegetable fat phase, wherein the vegetable fat phase is free from palm oil and/or fractions thereof and also relates to the use of the fat composition. Further disclosed is a confectionary or c...
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WO/2023/196351A1 |
A food product is provided. The food product may comprise a sugar blend; fat content consisting of less than 2% of solids in the food product by weight; and protein content consisting of less than 8% of solids in the food product by weig...
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WO/2023/195897A1 |
Disclosed is an robust milk edible application composition that has a significantly better cocoa butter/cocoa mass tolerance than existing solutions and the use of the edible application composition. Further disclosed is the use of a fat...
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WO/2023/186642A1 |
Fat-based confection compositions comprising: from 35 wt% to 65 wt% fat; from 35 wt% to 65 wt% non-fat solid particles, wherein the non-fat solid particles comprise calcium carbonate; from 10 wt% to 35 wt% SAFA; and from 0.05 wt% to 1.0 ...
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WO/2023/190977A1 |
The present invention addresses the problem of providing a low-trans fat for improving chocolate that is capable of improving chocolate functions such as solidification speed and heat resistance and providing a chocolate showing good mel...
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WO/2023/186643A1 |
A process for the preparation of fat-based confection compositions comprising calcium carbonate and sugars, the process comprising the steps of mixing and heating a composition comprising: non-fat solid particles, fat and emulsifier to f...
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WO/2023/186641A1 |
A fat-based confection composition comprising from 1 wt% to 40 wt% calcium carbonate, from 35 wt% to 65 wt% fat, from 5 wt% to 45 wt% sugar, from 2 wt% to 15 wt% cocoa powder, and from 0.05 wt% to 1.0 wt% emulsifier, and wherein the calc...
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WO/2023/189087A1 |
Provided is a flavoring agent that can compensate for the reduction in thickness and richness occurring by substituting a dairy material by a vegetable material, in particular, a flavoring agent usable as a milk substitute. The present i...
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