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Matches 1 - 50 out of 7,431

Document Document Title
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...  
WO/2019/058566A1
This threaded chocolate (3) is configured from a bolt-type chocolate (1) having the shape of a bolt thread, and a nut-type chocolate (2) having the shape of a nut thread that fits with the bolt-type chocolate (1). The shapes of the threa...  
WO/2019/055626A1
The present disclosure is directed to chewy confectionery products. More specifically, the present disclosure is directed to uncoated chewy confectionery products comprising starch as a hydrocolloid, sucrose, and a glucose syrup. The unc...  
WO/2019/048686A1
The invention relates to a method and device for producing a chocolate product, comprising at least the following steps: a) providing a mass (3) to be conched, b) conching the mass (3) provided according to step a), c) adding, during con...  
WO/2018/147718A3
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/2019/050568A1
A cocoa alternative or enhancer, made from roasted green banana flour, for use in a wide variety of food products. The cocoa alternative/enhancer can provide a variety of sensory attributes including aromas, flavors and textures that can...  
WO/2019/046785A1
A method of forming a food product includes substituting a pre-determined amount of added sugar of the food product with a bulk filler including a reduced-flavor cocoa product. The formed food product includes the bulk filler. A method o...  
WO/2019/046510A1
An improved diet cola beverage comprises ethyl benzoate (and/or methyl benzoate, propyl benzoate or benzyl benzoate). An improved diet cola beverage comprises an extract of the coca leaf. Such improved beverages can additionally comprise...  
WO/2019/040739A1
The present invention relates to a method of producing compositions with enhanced color properties and to compositions obtainable by such a method, especially cocoa-based compositions with enhanced color properties. The method comprises ...  
WO/2019/040802A1
A sweetened food product that functions to rehabilitate a person's indigenous gut bacteria comprises by percentage weight: 20-40% a composition of at least two bio-unavailable disaccharide sweeteners; 19-35% water soluble chocolate; 30-3...  
WO/2019/038392A1
Methods of preventing creaming and age gelation in heat treated dairy based products are provided herein. Heat treated dairy based products are also provided, in which physical instability is prevented.  
WO/2019/035040A1
The present invention provides a solid processed food product that is ready to be consumed having a high deformation or melting temperature and processes for its preparation.  
WO/2019/031326A1
The present invention addresses the problem of providing an off-flavor reducing agent which is capable of reducing off-flavor of various foods. Also, the present invention addresses the problem of providing a food wherein off-flavor is r...  
WO/2019/026670A1
The present invention addresses the problem of providing a blooming and grain formation-suppressing agent which effectively suppresses blooming and grain formation caused by fats and oils contained in an oily food. Provided is an oil/fat...  
WO/2019/023803A1
Powdered cannabis extracts and methods for obtaining powdered cannabis extracts are described. In an aspect, the present application describes a method of preparing a single-serve container which may be configured for receipt in a single...  
WO/2019/020750A1
The present invention relates to a sweetening composition comprising neohesperidin dihydrochalcone (NHDC) and gamma-cyclodextrin, to the use of the sweetening composition for sweetening ingestible products, namely, food products and phar...  
WO/2019/020646A1
The present invention relates to the field of lubricating agents that can be used for example as a fat replacer for the partial or full replacement of fat in consumer products. More specifically, the present invention relates to the use ...  
WO/2019/018285A2
Systems and methods for processing food products. One aspect is a system for processing food products including a base member, a vessel member defining a vessel volume, an opening formed through the vessel member, at least one vessel lip...  
WO/2019/013122A1
A novel substance which adds body to a food product, and a body-adding agent for food products that uses said substance are provided. More specifically, the body adding agent for food products is characterized by having as an active comp...  
WO/2019/009853A1
The invention is a method of producing chocolate eggs in a shell structure comprising a step of supplying a liquid chocolate by means of a depositor (20, 40) to a mold assembly (10) comprising at least one first cavity (12) accessible fr...  
WO/2019/007462A1
The problem addressed by the invention is that of eliminating the disadvantages of the use of algae (taste and odor) by adding natural products. Surprisingly, this was found by means of a new chocolate creation, the positive properties o...  
WO/2019/008059A1
The present invention relates to the field of emulsions, more particularly to the stabilisation of emulsions by food ingredient particles.  
WO/2019/009831A3
The invention relates to products such as chocolate, compound chocolate, praline etc. without refined sugar wherein dried sugar beet with higher total sugar (sucrose, glucose and fructose), protein, fiber, vitamin and mineral quantities ...  
WO/2019/002031A1
The present invention relates to beverage products, in particular a liquid non-dairy creamer composition having a texture similar to a sweetened condensed milk or yogurt-like. The composition comprises oil in the range of 10-16 wt/wt%; c...  
WO/2018/237215A1
The present invention related to a method of producing an alkalized cocoa material, comprising the steps of: (a) mixing a cocoa material with water and an alkalizing agent; and (b) reacting the mixture of step (a) at a pressure of up to ...  
WO/2018/228926A1
The invention relates to a beverage concentrate which concentrate is thermo-reversibly gellable, which concentrate is a gel at a temperature of 20 °C and comprises water, dairy fat, a plant-based flavour material, a dairy protein, and a...  
WO/2018/224543A1
The present invention relates to food compositions, in particular food compositions comprising a dispersion of particles in a continuous fat phase, the particles comprising fat droplets dispersed within an amorphous continuous phase. Fur...  
WO/2018/226149A1
The present invention relates to a cocoa extender composition (CEC), said composition comprising -0.1 to 99.9 wt% cocoa residues (CR), -0.1 to 99.9 wt% shea residues (SR), and -0 to 85wt% added vegetable fat (AVF) -0 to 85wt% added non-v...  
WO/2018/224546A1
The present invention relates to confectionery products, in particular to confectionery products having a filling comprising porous particles having an amorphous continuous phase. Further aspects of the invention relate to a process for ...  
WO/2018/224539A1
The present invention relates to porous particles comprising a sweetener, a bulking agent and a non-dairy protein. Further aspects of the invention relate to a food product comprising the porous particles; a process of making the porous ...  
WO/2018/224537A1
The present invention relates to a beverage powder comprising porous particles and partially aggregated proteins, the porous particles having an amorphous continuous phase comprising a sweetener, a soluble filler and a optionally a surfa...  
WO/2018/224786A1
The present invention relates to an edible biscuit (1) shaped as a container comprising at least one peripheral wall (3), characterised in that it comprises a plurality of grooves (4) and/or bulges provided at least along the inner and/o...  
WO/2018/225055A1
Provided herein is a chocolate-containing edible composition which is characterized by a mass ratio of total digestible carbohydrates to total fat of at least 1:2.2, an amount of said total digestible carbohydrates of at least 15 percent...  
WO/2018/224541A1
The present invention relates to food compositions, in particular soft food compositions comprising amorphous porous particles, the amorphous porous particles comprising sweetener, bulking agent and surfactant. Further aspects of the inv...  
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/2018/191721A3
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/2018/188827A1
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 ...  

Matches 1 - 50 out of 7,431