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Patent Searching and Data


Matches 451 - 500 out of 22,892

Document Document Title
WO/2014/106184A1
A system and method are provided for making strips of edible material. Edible material is contained in a hopper having a discharge opening including a first side and a second side. A discharge shaping roller is positioned so that its sur...  
WO/2014/102181A1
The present invention relates to a stabiliser system for foam. The stabilizer system comprises at least one coffee bean extract preferably selected from roasted coffee extract, green coffee extract and mixtures thereof. Furthermore, the ...  
WO/2014/098651A3
This utility model relates to the food industry and can be used in the production of confectionery products, more particularly candies. In a candy comprising a body having a coating of edible gold, the coating is in the form of a continu...  
WO/2014/098383A1
Provided is a laver-snack produced by attaching a cereal sheet to a laver sheet to obtain a double-layer sheet and then roasting the double-layer sheet, and a method of producing the laver-snack.  
WO/2014/095674A1
Sweeteners made from the co-crystallization of 3-(4-amino-2,2-dioxide-1H-benzo[c][1,2,6]thiadiazin-5-yloxy) -2',2'-dimethyl-N-propylpropanamide (Compound I) having the structure: or salt thereof, with sugar in various ratios. The sugar c...  
WO/2014/100562A1
A bloom-resistant method of freezing and packaging a fresh food product.  
WO/2014/099229A1
Filled confections comprising a supported filling are provided. More particularly, the present confections at least one supportive filling and at least one other filling supported thereby. Because a supportive filling is provided, the co...  
WO/2014/100539A1
coating compositions for consumable articlesCompositions comprised of a reduced sugar syrup and a food grade emulsifier/foaming agent are useful for forming opaque coatings on consumable articles.  
WO/2014/098651A2
This utility model relates to the food industry and can be used in the production of confectionery products, more particularly candies. In a candy comprising a body having a coating of edible gold, the coating is in the form of a continu...  
WO/2014/092923A1
A process for making a confection is disclosed including exposing the confection, or a precursor thereof, to electromagnetic radiation. The process is capable of manipulating the rheological characteristics of the confection or confectio...  
WO/2014/086358A1
The present invention pertains to a method of producing a compressed tablet in a rotary tablet press. The method comprising the steps of adding a first powdered portion of tablet base material into a punch die of a rotary tablet press, p...  
WO/2014/089218A1
Steel cut oat granola compositions comprising a grain component including steel cut oats, a conditioning syrup, and optionally additional grains, seeds, inclusions, sweeteners, flavorings, colors, oils, and emulsifiers are disclosed. A p...  
WO/2014/084422A1
Disclosed is a puff snack machine incorporating: a base (1) which incorporates a floor frame (3) and an upright frame (5) provided upright on the floor frame (3); a moulding unit (6) which is provided on the base (1); a grain tank (13); ...  
WO/2014/084899A1
A shelf stable, confectionary food product having a core and a confectionary coating. The core is formed from dehydrated crumbs, such as dehydrated cake crumbs sweetened with sugar, and a shortening-based matrix comprising shortening and...  
WO/2014/079846A1
A filling means for filling an edible cone with a frozen confection comprising: a tubular housing which surrounds and is coaxial with a piston; the piston having a longitudinal passage which has an outlet at the lower end and an inlet at...  
WO/2014/077794A1
The universal candy floss machine relates to food industry equipment, and more particularly to machines which can be used for making and selling candy floss in public catering establishments and retail facilities and also in the home. Th...  
WO/2014/075199A1
The invention relates to a cotton wool bud (1) with a rod-shaped gripping body (2) and with a cotton wool tip (3a, 3b) attached at least to one free end of the gripping body (2). The invention is characterised in that the rod-shaped grip...  
WO/2014/076429A1
The present invention concerns a novel jelly confection, and more particularly a chewy sweet or a chewing gum comprising a gelatinising agent providing said sweets with the chewiness of same. More particularly, the present invention conc...  
WO/2014/072558A1
In order to prevent contamination by potentially harmful external agents of a sweet of the type that has an edible portion (C) connected to the end of a handle in the form of a stick (P), a casing is provided, which has at least two comp...  
WO/2014/069383A1
Provided is a puffed snack manufactured by directly puffing beans used as a starting material with a pressurized heating extruder, said puffed snack fully sustaining a spicy flavor inherent to beans and a characteristic taste that the st...  
WO/2014/062413A1
A chewing gum product is formed by a method that includes extruding a chewing gum material to form an extruded body portion with capillaries, adding a fill material to at least one capillary to form a filled extruded body, and separating...  
WO/2014/058732A1
Disclosed herein are multi-region hard confectioneries comprising 10 to 60% by weight of an inner region comprising a hard confectionary composition having a flavor profile, and 40 to 90% by weight of an outer region comprising a hard co...  
WO/2014/054737A1
Provided is a refreshing composition to be used in foods, drinks, compositions for oral cavity and perfume compositions having a pleasant, refreshing feeling of menthol imparted thereto, said refreshing composition being capable of enhan...  
WO/2014/052421A1
The present invention provides a heat resistant fat based confection. The heat resistance of the confection may be conferred either via inclusion of a polyol and at least one other thermal structuring component in the fat based confectio...  
WO/2014/052430A1
The present invention provides a heat resistant fat based confection. The heat resistance of the confection may be conferred either via inclusion of a polyol and at least one other thermal structuring component in the fat based confectio...  
WO/2014/052312A1
The present invention provides a heat resistant fat based confection. The heat resistance of the confection may be conferred either via inclusion of a polyol and at least one other thermal structuring component in the fat based confectio...  
WO/2014/048867A1
The present invention relates to a fondant comprising a sugar system composed of a first noncrystalline phase and a second crystalline phase, wherein the noncrystalline phase comprises isomaltulose and sucrose and wherein the crystalline...  
WO/2014/046719A1
A coupler removably connectable to a decorating bag. The coupler includes an inner coupler configured to be inserted into the decorating bag, an outer coupler configured to removably secure to the inner coupler with the decorating bag di...  
WO/2014/040779A1
The invention relates to a coating apparatus (1) for coating foodstuffs with a coating material, in particular with dry coating sugar and/or liquid sugar solutions, having a coating chamber (9) and a circumferential belt which, in sectio...  
WO/2014/041466A1
Disclosed is a food product which consists of a light and crispy, substantially rollable core, which has a density of not more than 900 kg/m3, which is baked from a dough on the basis of grain, water, and rising agent, wherein the core i...  
WO/2014/037009A1
The invention relates to a process for production of cocoa butter equivalent (CBEO), the process comprising the steps of -providing shea fat (SF) -separating the shea fat into a first shea stearin fraction (FSS) and a shea intermediate p...  
WO/2014/038443A1
The present invention provides chocolate exhibiting baking resistance. This chocolate contains saccharide (A) and saccharide (B) and is characterized in that the ratio of the total content of saccharide (A) and saccharide (B) relative to...  
WO/2014/038936A1
The invention relates to an icing composition that consists of: 30-75 wt.% of fine carbohydrate particles containing at least 90 wt.% of crystalline carbohydrate, at least 90 wt.% of said fine carbohydrate particles having diameter of le...  
WO/2014/039007A1
There is provided an apparatus, a method and a flavouring liquid for producing non-soggy savoury popcorn. The apparatus includes all components for carrying out the method and the flavouring liquid is essential for providing popcorn with...  
WO/2014/034601A1
The purpose of the present invention is to provide a combined confectionery that comprises a combination of a chocolate with a baked confectionery, wherein whitening in a baked confectionery part and blooming in a chocolate part, said wh...  
WO/2014/032797A1
The present invention relates to improved methods to prepare isomaltulose-containing comestibles with a chocolate core, in particular to prepare coated comestibles with a chocolate core, and to the products obtained thereby.  
WO/2014/036557A1
Confectionery coating fat compositions exhibit good coating properties yet have very low saturated fat contents, very high unsaturated fat contents and low trans contents. The confectionery coating fat compositions of the invention can b...  
WO/2014/033538A1
A nozzle panel (10) for holding bakery accessories comprising a flat panel base (12), a plurality of panel protrusions (20) integral with the panel base and at least one bakery accessory attachable to the panel protrusions on the flat pa...  
WO/2014/030205A1
[Problem] To provide a multilayered structure food in which neither the fragrant flavor nor the crisp shoe-leather-like texture as a food casing will be compromised in a short period of time, nor will the flavor of the food casing and an...  
WO/2014/023610A1
The invention relates to a method for insulating the filling contents of a food product, including the following steps: providing at least one shell initially made of an edible moldable material; applying at least one coating layer inclu...  
WO/2014/023610A8
The invention relates to a method for insulating the filling contents of a food product, including the following steps: providing at least one shell initially made of an edible moldable material; applying at least one coating layer inclu...  
WO/2014/019704A1
The invention relates to a long-life bakery product, having an upper flat plate-like baked product (1), a lower flat plate-like baked product (2), and at least one flat intermediate layer (3), which is made of a chocolate mass, character...  
WO/2014/016257A1
A confectionery composition comprises defatted cocoa powder and fat, wherein the fat consists essentially of a palm oil fraction comprising at least 50% by weight of palmitic acid and at least 25% by weight of oleic acid, based on total ...  
WO/2014/018655A1
The current invention relates to the use of acid-thinned starch selected from the group consisting of tapioca starch, potato starch, corn starch, and mixtures thereof for the preparation of confectionery gums and the process for preparin...  
WO/2014/016777A1
A method for producing a confectionary product (1), comprises the steps of extruding a confectionary substance to form a confectionary string, shearing an end portion (5) from a remaining part (7) of the confectionary string (2), resting...  
WO/2014/017244A1
To provide, in confectionery impregnated with chocolate, confectionery impregnated with chocolate in which, chocolate sufficiently permeates the confectionery, and the co-existence of three elements, a "light mouthfeel (crisp mouthfeel)"...  
WO/2014/008603A1
The present invention relates to a agave syrup product having a low water content. The agave syrup product retains the physical and palatable properties of untreated agave syrup while having a prolonged shelf-life. It can be advantageous...  
WO/2014/008602A1
The present invention relates to a maple syrup product having a low water content. The maple syrup product retains the physical and palatable properties of untreated maple syrup while having a prolonged shelf-life. It can be advantageous...  
WO/2014/010244A1
Provided is a technique for increasing persistence of sweetness and flavor in a food composition such as chewing gum products. A food composition containing a polysaccharide thickener such as glucomannan and tamarind seed gum.  
WO/2014/010822A1
The present invention relates to an assembled food which includes a base portion made of a first ingredient, a garnish portion which is made of a second ingredient different from the first ingredient and which is assembled onto the upper...  

Matches 451 - 500 out of 22,892