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WO/2012/016161 |
A delivery system for inclusion in an edible composition is formulated to have at least one active component with an encapsulating material for delivering the active component upon consumption of the edible composition wherein the disper...
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WO/2012/009668 |
A method and apparatus is provided for forming at least a portion of a beverage from a co-milled powdered composition. An amount of a co-milled powdered composition is combined with a fluid to produce at least a portion of a beverage. Th...
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WO/2012/004444 |
The invention relates to a chocolate cup comprising an upwardly open container (1) containing a piece of chocolate (3) having an upper housing (31) into which hot milk or water can be poured in order to make hot chocolate in the actual c...
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WO/2012/002373 |
Disclosed is a non-lauric, non-trans and non-tempering type confectionery oil or fat which has good melting properties in the mouth, good texture, good mold release properties, high compatibility with cocoa fat, excellent snapping proper...
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WO/2011/160488 |
Flower shaped chocolate and package thereof. Said flower shaped chocolate comprises a man-made flower scape (2) which is connected with a man-made flower core (4) and a connecting piece (6) on one side, the connecting piece (6) is connec...
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WO/2011/161410 |
A food bar has a first end and a second end, and a length defined from the first end to the second end. The food bar comprises a plurality of strands of foodstuff, and at least one strand extends from the first end to the second end. In ...
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WO/2011/159024 |
The present invention relates to a fat composition for chocolate and confectionery prepared by the following steps: mixing vegetable oil and fatty acid or derivatives thereof to prepare an oil as a base material; and enzymatically transe...
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WO/2011/153065 |
The present invention relates to improvements in the preparation of beverages and, in particular, to an improved cartridge for preparing beverages in brewing machines. The cartridges can also be used for preparing liquid food products. T...
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WO/2011/151626 |
The present invention relates to a beverage cartridge for use in a beverage preparation machine, the cartridge being formed from substantially water- impermeable materials and comprising an inlet for the introduction of an aqueous medium...
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WO/2011/153064 |
The present invention relates to improvements in the preparation of beverage and food products and, in particular, to an improved composition for preparing beverage and food products in machines. The composition is 10 prepared by the add...
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WO/2011/151626 |
The present invention relates to a beverage cartridge for use in a beverage preparation machine, the cartridge being formed from substantially water- impermeable materials and comprising an inlet for the introduction of an aqueous medium...
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WO/2011/148166 |
A process for the manufacture of a layered confectionery product having discrete jelly and fat-containing confectionery components, comprising introducing a first of the components to a support, in molten or substantially- molten form, a...
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WO/2011/146667 |
Chocolate or compound coating based fiber compositions, which have at least about 20% of a fiber component, by weight of the formula, that provide a safe and effective amount of fiber component to a user are disclosed. This delivery meth...
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WO/2011/141150 |
A cocoa powder composition which, when mixed with bulking sugar, is dispersible in cold liquids and methods of producing and using the same. The cocoa powder composition comprises, on a dry weight basis, 75-95% cocoa powder and 0.5-20% o...
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WO/2011/138034 |
A fat blend comprises: (i) a first fat having a solid fat content at 25°C of at least 75 % and comprising combined SOS and SSO fats in an amount of greater than 86 % by weight, wherein S is saturated fatty acid having from 16 to 18 carb...
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WO/2011/138918 |
Provided are a fat composition, which is a non-tempered hard butter being of a non-lauric acid type but having a low trans-fatty acid content, and, when used as a coating chocolate, shows excellent processability and imparts a good appea...
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WO/2011/132813 |
The present invention relates to a dry fractionation method for a reactant produced by the enzymatic transesterification of vegetable or animal oil and fat with a fatty acid derivative, wherein the method is characterized in that oil and...
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WO/2011/128160 |
This invention relates to an edible ink, in particular to an ink suitable for printing by an ink jet printer, which ink can be printed on chocolate, especially chocolate covered ice cream products. At present chocolate covered ice cream ...
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WO/2011/125644 |
Provided are a chocolate-like food, which shows little change in viscosity and sustains stable qualities even when transported and stored in a melted state, and a method for producing the same. A chocolate-like food, which contains a lar...
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WO/2011/125451 |
Disclosed is a white chocolate-impregnated food, which is obtained by impregnating a porous food with white chocolate dough, and which is characterized in that the white chocolate dough contains non-fat milk solids in an amount of 15% by...
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WO/2011/121429 |
A method of producing a semifinished confectionary product, such as chocolate or similar, using at least one centrifugal unit for continuously grinding and mixing at least some of the ingredients of said semifinished product, the method ...
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WO/2011/117636 |
The present invention relates to a consumable product comprising an extruded body portion, the body portion being formed with a plurality of capillaries disposed therein, wherein the capillaries have a non-uniform cross section along the...
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WO/2011/117700 |
The invention relates to a device and a method for processing milling material and masses in continuous processes, in particular the treatment of fat-containing masses. Milling with one swashplate (1) with a fixed plate or two swash plat...
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WO/2011/117640 |
The present invention relates to a confectionery composition comprising an at least partially convoluted or rolled sheet of a confectionery material having at least one capillary disposed therein, wherein the composition has a longitudin...
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WO/2011/117637 |
The present invention relates to a confectionery product comprising an extruded body portion and at least one extruded tubule, wherein the tubule comprises a tube or a first material and a bore of a second material, and the tube is forme...
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WO/2011/117700 |
The invention relates to a device and a method for processing milling material and masses in continuous processes, in particular the treatment of fat-containing masses. Milling with one swashplate (1) with a fixed plate or two swash plat...
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WO/2011/115063 |
Provided is a fat and oil composition for producing raw chocolate that curbs low-temperature bloom, particularly in chocolate products that contain seeds and nuts. This is achieved by using a fat and oil composition that has a specific t...
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WO/2011/109826 |
Proteinaceous beverages and compositions comprising a cocoa extract which comprises cocoa polyphenols, an edible acid and a stabilizer and processes for formulating said beverages and compositions, shelf-stable proteinaceous beverages an...
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WO/2011/109764 |
The present subject matter relates to palatable beverages and compositions such as non-chocolate flavored water soluble dry powder compositions comprising a cocoa extract which comprises cocoa polyphenols, and an edible acid. The present...
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WO/2011/107259 |
The subject invention relates to a chocolate or compound chocolate product comprising added functional ingredients including vitamin C, vitamin E, zinc, copper and, optionally, a xanthophyll. The invention further concerns the production...
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WO/2011/103454 |
The invention provides, in one aspect, a method of producing a ready-to- drink cocoa beverage containing high levels of beneficial cocoa flavanols or cocoa polyphenols and with a particular ratio of carbohydrates to protein. The beverage...
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WO/2011/095740 |
The invention relates to the use of pea proteins for at least partially substituting milk proteins in confectionary traditionally made with milk. The invention also relates to confectionary produced following said substitution.
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WO/2011/095740 |
The invention relates to the use of pea proteins for at least partially substituting milk proteins in confectionary traditionally made with milk. The invention also relates to confectionary produced following said substitution.
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WO/2011/092230 |
The application relates to a device for mixing and kneading masses (1), in particular chocolate masses, and to a method for mixing and kneading masses, in particular chocolate masses. The device comprises a kettle (2) having an inner wal...
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WO/2011/080887 |
Disclosed are a sebum secretion-blocking composition and a food or beverage containing the sebum secretion-blocking composition. Extensive studies have been made, and it is found that the secretion of sebum can be blocked when a collagen...
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WO/2011/076954 |
The present invention relates to the obtainment of bioactive products from plant raw materials, specifically from extracts of cocoa. Said products possess one or more biopeptides having inhibitory activity against the prolyl endopeptidas...
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WO/2011/076572 |
Ready to drink beverages are provided. In a general embodiment, the present disclosure provides a ready to drink beverage including water, a cocoa component, and a stabilizing system. The stabilizing system has a cellulose component incl...
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WO/2011/072834 |
A chocolate composition comprising coco butter, sugar and coconut milk.
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WO/2011/069644 |
The present invention relates to a food product and to a method for the production thereof.
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WO/2011/068291 |
The present invention relates to fats and oils for replacing cocoa butter for chocolate and confectionery, which is prepared by the following steps of: fractionating vegetable fats and oils; mixing the fractionated vegetable fats and oil...
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WO/2011/067551 |
Cocoa butter or a cocoa containing composition including cocoa liquor or chocolate is tempered and then cryogenically milled to form a tempered powder which if stored correctly will retain its free flowing properties and will not clump o...
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WO/2011/064747 |
A packaged food product comprising a tray (2) containing an edible composition having a layered structure, comprising: -at least one composite layer (24) comprising puffed cereal grains (G) embedded in a matrix of edible material (22); a...
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WO/2011/066301 |
The present invention contemplates a formulation comprising an amount by weight of cocoa and an amount by weight of a sorghum bran-based cocoa extender wherein the bran fraction is selected from non-tannin sorghum, low tannin sorghum, hi...
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WO/2011/064722 |
Biomass of algae Spirulina platensis in dry, preserved or granulated form can be blended together with chocolate. Produced new foodstuff or raw food preserves the essential characteristics of algae Spirulina. The dose of preparation is u...
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WO/2011/063322 |
A chocolate beverage composition is provided having a white, non-discoloured foam on its surface. The chocolate beverage composition includes a foaming creamer and discrete, substantially non-powdered cocoa solids. The composition may be...
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WO/2011/061121 |
The present invention relates to water-based coatings for frozen confectioneries intended for animal consumption. In particular, it relates to the use of starch and protein in the preparation of a low fat water-based coating for a frozen...
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WO/2011/049166 |
Disclosed is an impregnated food, wherein a porous solid edible food has been impregnated with a foamed food dough, providing a feeling of unity between the porous solid edible food and the foamed liquid food dough and having a light tex...
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WO/2011/048169 |
The present invention is based on the finding that stearin fats, obtainable by dry or solvent fractionation of sunflower high-stearic and high-oleic oils, optionally with seeding with tempered stearin crystals, have a high solid fat cont...
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WO/2011/046423 |
The invention provides methods of purifying Rebaudioside D from the Stevia rebaudiana Bertoni plant extract along with Rebaudioside A. The methods are useful for producing high purity Rebaudioside D and Rebaudioside A. The invention furt...
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WO/2011/044941 |
The invention relates to a method for processing a fat mass (m), to the use of a centrifugal mixer (1) to process a fat mass (m), to a production line for processing a fat mass (m), and to a centrifugal mixer (1). The components (k) of t...
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