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Patent Searching and Data


Matches 451 - 500 out of 22,994

Document Document Title
WO/2014/150993A1
A method of forming an oral product includes gripping a rod of oral product material with a gripping device, indexing the rod forward to have a leading end of the rod abut a stop at a first location, cutting a leading portion of the rod ...  
WO/2014/152952A1
Disclosed herein are chewing gum snack products having multi-sensorial attributes of flavor, texture, and visual appeal which provides a snack-like quality at the initial stage of chewing that then transitions to chewing gum-like qualiti...  
WO/2014/150230A1
The present invention is directed to a hard panned coating comprising a natural blue anthocyanin-containing colorant, a hard panned confection coated with the same, and a method of hard pan coating an edible product center with the coati...  
WO/2014/147400A1
Particles of a calcium salt having a median particle diameter of less than 100 μm have been found to enhance the taste of food products, including confectionery products. Sensory testing within tasting panels is described in relation to...  
WO/2014/147465A1
A dispensing apparatus for dispensing a pressurised fluid product (5) has a supply part (2) for supplying the pressurised fluid product, a depositor part (3) selectively to adopt an open state for fluid communication with the supply part...  
WO/2014/150438A1
There is provided a hard panned coating, and a hard panned confection comprising an edible core coated with the same. The hard panned coating comprises multiple sugar syrup layers, only some of which further comprise one or more sucrose ...  
WO/2014/149551A1
The present invention provides a heat resistant coating, confection comprising the coating, and methods of making these. More specifically, the heat resistant coating comprises at least one layer comprising an amount of glycerol less tha...  
WO/2014/140250A1
The present invention relates generally to a confectionery. More specifically, the present invention relates to a novel process for preparing novel sugar-free confectioneries having a gelled centre and a multilayer coating of laminated t...  
WO/2014/144185A9
A method and device for forming shaped cheese in continuous fashion by a pull- stretch method without brine submersion. A method for further forming a cheese ribbon mold by which two grooved belts overlay each other in compressed manner,...  
WO/2014/144185A1
A method and device for forming shaped cheese in continuous fashion by a pull- stretch method without brine submersion. A method for further forming a cheese ribbon mold by which two grooved belts overlay each other in compressed manner,...  
WO/2014/140482A1
The invention relates to a coating composition comprising, in relation to 100% of the weight thereof: between 10 and 90 wt. % of at least one film-forming polymer selected from cellulosic polymers or derivatives of cellulosic polymers, d...  
WO/2014/141915A1
The problem addressed by the present invention is to provide a baking chocolate-like food having a novel, soft mouthfeel, being even possible as a white chocolate-like food, and having a high shelf life and low moisture by means of a met...  
WO/2014/139533A1
There is disclosed a filling unit and a method for filling a confectionery mass, such as ice-cream, into a container or a mould. The filling unit (1) includes a fill housing (4) with a filling nozzle (2) and at least two dosing pistons (...  
WO/2014/139227A1
A lump sugar contains monosialotetera-hexosyl ganglioside of 0.01-3% by weight, brain protein of 1-98% by weight, and chicory polysaccharide of 1-98% by weight.  
WO/2014/145810A3
The present disclosure relates to devices and methods for rapidly detecting streptococcus bacteria. An illustrative device includes a first elongate handle connected to a first edible portion and a second elongate handle connected to a s...  
WO/2014/138654A1
The present invention is a low calorie sugar substitute composition that provides similar properties, characteristics, and taste of sugar at equivalent volumes and/or weights but without the calorie content of sugar or effects on glycemi...  
WO/2014/136873A1
[Problem] To provide a baked sweet that can be produced in large quantities and is obtained by baking a barley-powder-containing dough, wherein increases in the viscosity of said dough are reduced effectively. [Solution] This baked sweet...  
WO/2014/135917A1
The invention relates to a method for producing a small sweet or savoury cake, such as a cupcake, from a muffin. The method is characterised in that the small cupcake-type cake is softer that known small cakes of this type. The productiv...  
WO/2014/133562A1
Powdered compositions and methods of use applicable to mitigate a condition of human fatigue among others, including a base composition of at least one finely powdered simple sugar and at least one finely powdered polysaccharide, a flavo...  
WO/2014/128566A3
A chewing gum product having a plurality of inclusions randomly distributed throughout a candy matrix provides improved and varied flavor release, a unique texture, and enhanced visual attributes. The inclusions comprise a chewing gum co...  
WO/2014/129439A1
[Problem] To obtain a multilayer dessert in a cup, characterized in that a dessert layer is in contact with a sponge dough layer disposed thereabove and small fruit pieces are scattered between the two layers. [Solution] A dessert liquid...  
WO/2014/124981A1
The present invention relates to chewable compositions for oral administration, said compositions comprising high(methyl)pectin, glycerol and water. Advantageously, the chewable composition can comprise a drug substance. The present inve...  
WO/2014/118489A1
A food composition comprising a colloidal system having particles therein and a process for its preparation. The composition can be a confectionery composition such as chocolate. The system comprises either a continuous fat phase having ...  
WO/2014/120564A1
A reduced sugar corn syrup (RSCS) and at least one of a reducing saccharide or a thinboiling starch are used as ingredients for the preparation of food products such as caramels, chewy confectionaries, jelly gum confectionaries, bakery a...  
WO/2014/111501A1
The present invention is directed to a jelly confectionary comprising: (a) a sugar selected from isomaltulose, trehalose and combinations thereof, (b) at least one gelling agent and (c) water, wherein the content of component (a) in the ...  
WO/2014/111631A1
The present invention concerns a hand instrument or tool for decorating plates or dishes or food products. A hand instrument or tool (1) formed by a curved receiving blade (2) which, according to a preferred embodiment, can be made from ...  
WO/2014/110129A1
A caramel is provided comprising a solid plant fat and an amount of water less than 10 wt%. The caramel exhibits a chewy texture when consumed but is yet depositable. The caramel is thus advantageously used in a confection. In addition t...  
WO/2014/110584A1
A chewy confectionery product comprised of pectin and having a low water content compared to that of traditional chewy confectionery products. The pectin of the present invention helps eliminate the need for traditional texturizing agent...  
WO/2014/106819A1
The invention relates to a tobacco substitute for the production of smoking products and/or smoking product substitutes based on a mixture of plant parts, wherein the mixture comprises caffeine-containing plant parts. The tobacco substit...  
WO/2014/104064A1
The purpose of the present invention is to provide a specific wound healing accelerator effective for accelerating heating of wounds, particularly of wounds in the oral cavity, or a composition which includes the wound healing accelerato...  
WO/2014/104249A1
A baked snack containing 5.0 to 20.0 mass% of insoluble dietary fiber and 20 to 45 mass% of starch and having a gliadin content of 1.1 mass% or less, the insoluble dietary fiber including cereal-bran-derived insoluble dietary fiber.  
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...  

Matches 451 - 500 out of 22,994