Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 1 - 50 out of 7,382

Document Document Title
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 ...  
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 ...  

Matches 1 - 50 out of 7,382