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Matches 1 - 50 out of 7,550

Document Document Title
WO/2019/197344A1
The present invention relates to a process for making an anhydrous fatty preparation to be incorporated in a product selected from a bakery product, a personal care product, cosmetics, dermocosmetics, soaps, varnishes, paints or snacks, ...  
WO/2019/194081A1
The present invention addresses the problem of providing a soft chocolate that exhibits plasticity or fluidity at normal temperature even when included in a baking composite food dough and baked. The present invention is a soft chocolate...  
WO/2019/189830A1
The present invention addresses the problem of obtaining D-allulose granules coated with sucrose which improve fluidity and ensure uniformity during transportation. A solution to the problem is achieved by providing sugar-coated D-allulo...  
WO/2019/188492A1
The present invention addresses the problem of providing a chocolate that has a reduced trans fatty acid content and still has a high compatibility with cocoa butter, high blooming resistance and good meltability in mouth. A transesterif...  
WO/2019/190851A1
A mold system includes an upper mold and a lower mold. The upper mold and the lower mold include a base plate having a lower surface and an upper surface. At least one protrusion extends a first height from the lower surface of the base ...  
WO/2019/189047A1
Provided is an art that imparts, to a hardened solid fat composition that contains a finely ground plant material, an excellent taste and an improved appearance that is free of the unevenness associated with crystallization of the solid ...  
WO/2018/147718A8
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/2019/183265A1
The presently disclosed subject matter relates to peptides and flavor compositions that include at least one, two, three, four, five or more peptide compounds, and screening methods for identifying the same. The flavor compositions can b...  
WO/2019/182994A1
The present disclosure is directed to confectionery products, such as compressed mint tablets, that comprise menthol and eucalyptol. In certain embodiments, the menthol is encapsulated. The confectionery products deliver a strong initial...  
WO/2019/175915A1
A machine (1;20;30) for the thermal processing of unpackaged products, in particular food products, comprising a vat (2) with lateral walls (3;5,22) for containing the product; a heat exchanger (4), coupled to the vat (2) and supported b...  
WO/2019/176964A1
A cocoa butter compatibility improver which is intended to be used along with a CBR, wherein the compatibility improver comprises an oil or fat, XYU, Y2U and YU2 are contained in amounts of 8 to 30% by weight, 0.5 to 21% by weight and 3 ...  
WO/2019/175238A1
An apparatus for roasting particulate material, comprising: a transport system (200; 1200) configured for transporting a layer (L) of particulate material (P) through a treatment compartment (100; 1100) comprising a first zone (Zl), one ...  
WO/2019/176963A1
A cocoa butter compatibility improver which is intended to be used along with a CBS, wherein the compatibility improver comprises an oil or fat, XYU, Y2U and YU2 are contained in amounts of 8 to 30% by weight, 0.5 to 21% by weight and 3 ...  
WO/2019/170195A1
The invention relates to compositions that consist of at least one fragrance and/or flavor glycoside and at least one active ingredient, to the preparation thereof and to the release of at least one fragrance and/or flavor substance and ...  
WO/2019/166700A2
The invention relates to a method for producing chocolate composition having dry cocoa solids content of 55 % or less by weight. The method comprises a first step (100) of providing a first mixture comprising dry non-fat cocoa solids com...  
WO/2019/166598A1
A high stearic oilseed stearin fat comprising: - from 19% to 95% of disaturated triglycerides in which the (w/w) ratio of disaturated triglycerides with one oleic acid to disaturated triglycerides with one linoleic acid (SOS/SLS) is high...  
WO/2019/166098A1
The invention relates to stable dosage forms for oral administration of active pharmaceutical ingredients, any unpleasant taste sensation, caused by the release of the active pharmaceutical ingredient and/or of the adjuvants in the oral ...  
WO/2019/162341A1
In a plant for producing a foodstuff, in particular a chocolate article, in at least one mould (1) of which the temperature is able to be controlled before and/or after the foodstuff has been introduced in at least one processing station...  
WO/2019/160945A1
Confectionery compositions which comprise stevia leaves for use in confectionery products are disclosed. In certain non-limiting embodiments of the disclosed formulations, the confectionery composition containing stevia leaves exhibits l...  
WO/2019/158560A1
The invention relates to a method for preparing a chocolate seed composition or chocolate compound seed composition having a primary endotherm melt peak position of at least 40 °C, comprising subjecting a liquid fat blend comprising (i)...  
WO/2019/155215A1
The invention relates to uses of hydrocarbon / lipid complexes with carotenoids for improvement properties of hydrocarbon-based products as well as related methods and uses.  
WO/2019/152703A1
A coated particle may include a food particle coated by a carbohydrate. The coated particle may have an average particle size from about 10 µm to about 250 µm. The food particle may include a relatively bitter component (e.g., cocoa) a...  
WO/2019/149909A1
The present invention provides the use of a composition obtainable from the pulp of a plant in the theobroma genus or an extract of said pulp, as an ingredient in a chocolate product.  
WO/2019/145241A1
The invention relates to a manufacturing process for the production of a fat and fiber powder. In particularly the invention relates to a process for the production of a fat and fiber powder having up to 93% of fat (by weight of total fa...  
WO/2019/143084A1
The present invention relates to a chocolate hardtack manufacturing apparatus comprising: a pair of infinite tracks rotating in opposite directions from each other; a plurality of first half trays and a plurality of second half trays pro...  
WO/2019/128925A1
A grease composition, a use thereof and a food having same. The grease composition comprises 50-99.5 wt% of triglyceride and 0.5-50 wt% of wax on the basis of the total mass of the composition. The grease composition is applicable to foo...  
WO/2019/088575A3
The present application relates to: a cocoa beverage premix which is a cocoa beverage premix, comprising cocoa powder, skim milk powder, a vegetable creamer and allulose, having enhanced solubility; a method for preparing the cocoa bever...  
WO/2019/088632A3
The present application relates to: a composition, for preparing a chocolate sauce, comprising allulose and processed cocoa; a chocolate sauce comprising same; a method for preparing the chocolate sauce comprising a step for heating and ...  
WO/2019/124528A1
[Problem] To provide an oily confection having excellent meltability in the mouth even when eaten in a frozen state. [Solution] This oily confection contains fat and oil which contains: 60-94.5 mass% (exclusive of 60) of medium chain-fat...  
WO/2019/115735A1
The present invention provides the use of a composition obtainable from pulp from a plant in the theobroma genus, preferably cocoa pulp, or an extract of pulp from a plant in the theobroma genus, preferably cocoa pulp, as an ingredient i...  
WO/2019/115731A1
The present invention provides the use of a composition obtainable from cocoa pulp or an extract of cocoa pulp, as an ingredient in a confectionery product.  
WO/2019/116055A1
The present invention is a chocolate, which has a specific form in a specific package and comes to the customer with this form (Plan 1, Plan 2). The present invention is put in a one-use form, where the good is put during its production ...  
WO/2019/110555A1
The present invention discloses a soluble native rapeseed protein isolate having improved color, a method for preparing a soluble native rapeseed protein isolate having improved color and use of said rapeseed protein isolate in a food pr...  
WO/2019/108075A1
A sesame dragee consisting of a core, constituted by a single sesame flake having dimensions of 3.5(±0.5) cm χ 1.8(±0.2) cm χ 0.8(±0.2) cm covered and moistened with chocolate, and its external layer is constituted by a glaze of aca...  
WO/2019/106423A1
The invention relates to a solid chocolate composition comprising one or more removable portions set in and spaced apart from the perimeter of the composition, and wherein the removable portion or portions are removable from the composit...  
WO/2019/102426A1
A confectionery product is described, comprising a solid edible shell having a closed cavity within, the shell comprising chocolate; and a functional component housed in the aforesaid cavity, the functional component comprising one or mo...  
WO/2019/086565A1
The present invention relates to clean label beverage products. In particular, the invention is concerned with combination of a protein system induced by controlled aggregation of milk proteins and only one hydrocolloid, high acyl gellan...  
WO/2019/081716A1
The present invention relates to the field of confectionery production, particularly to the use of a modular, flexible process and the use thereof in combination with the confectionery cooling step of the present invention.  
WO/2019/081745A1
The present invention provides a composite comestible product comprising distinct first and second components, wherein the first component has a total fat content comprising a randomly interesterified fat, the randomly interesterified fa...  
WO/2018/092166A3
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/2019/078749A1
The present invention relates to a 5-step process for producing a carob cream spread and to two recipes for carob cream spread produced by this process.  
WO/2019/078750A1
The present invention relates to an 8-step process for producing carob bars and to four recipes for carob bars produced by this process.  
WO/2019/078428A1
The present invention relates to a camellia flower extract powder preparation method and a food composition containing powder prepared by means of the preparation method, the method comprising a freeze-drying process or a spray-drying pr...  
WO/2019/077648A1
Provided is a method for inhibiting the formation of oily stains in baking a chocolate, said stains being caused by the migration of oily components onto the surface of the baked chocolate and whitening the surface to thereby deteriorate...  
WO/2019/079401A1
An agglomerate product comprises a significant percentage of whole grain materials. A whole grain dry component comprising its native starch form is agglomerated with other dry components to provide agglomerates that are highly dispersib...  
WO/2019/074438A1
A heat stable chocolate is disclosed, the heat stable chocolate comprising a fat phase, said fat phase of said heat stable chocolate comprising: triglycerides in an amount of 60 –100 % by weight of said fat phase, Sat(C16-C24)OSat(C16-...  
WO/2019/069636A1
The present invention relates to a white chocolate-like food containing a highly unsaturated fatty acid-containing oil or fat, and addresses the problem of providing such a white chocolate-like food for which timewise changes in flavor a...  
WO/2019/063623A1
The invention relates to a particulate acidulant composition comprising 20-70 wt.% malic acid, 3-40 wt.% lactic acid and 0-40 wt.% of food acid selected from citric acid, fumaric acid, adipic acid, tartaric acid and acetic acid and combi...  
WO/2019/063824A1
An edible product suitable for use as spreads comprising, based on the total weight of the edible product, from 15 to 80 percentage by weight (wt %) of a glyceride composition, from 20 to 85 wt % of a fat free part comprised in at least ...  
WO/2019/058806A1
This threaded chocolate is configured from a bolt-type chocolate that has the shape of a bolt thread, and a nut-type chocolate that has the shape of a nut thread that fits with the bolt-type chocolate. The shapes of the threads of the bo...  

Matches 1 - 50 out of 7,550