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Matches 451 - 500 out of 22,850

Document Document Title
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...  
WO/2014/007428A1
Disclosed are a sweet bean jelly containing a whole root food and to a method for preparing same. The sweet bean jelly according to one embodiment of the present invention is a sweet bean jelly inside of which a whole root food is contai...  
WO/2014/006086A1
The invention relates to a confectionery product comprising an emulsion comprising from 10 to 40% by weight water and at least 60% by weight oil, wherein the oil is an encapsulated oil comprising an inner core comprising the oil encapsul...  
WO/2014/006084A1
The invention relates to the use of oil powder and milk powders for the preparation of solid confectionery products wherein the oil powder is granulated together with the milk powder and other powder ingredients and then pressure agglome...  
WO/2014/003079A1
The problem of the present invention is to provide a chocolate that melts in your mouth while having good heat resistance and bloom resistance, a method for producing a chocolate-covered food product coated by the chocolate, and a method...  
WO/2014/002573A1
Provided is a novel starch material that is useful in improving food texture. A starch, a 16 mass% suspension of which, said suspension having been adjusted to pH 3.0, shows no break down in acidic amylographic analysis, is obtained and ...  
WO/2013/190265A1
This invention provided an edible product having a plurality of adjacent extruded product portions comprising one or more of chocolate, baked or unbaked cereal-based composition, or cheese. The portions are connected to one another along...  
WO/2013/191587A3
A confectionary product in the form of a shaped body covered in glaze and containing natural honey and ground dried apricot, dried prune, walnut and dried cranberry. The ingredients of the homogeneous confectionary product mixture are in...  
WO/2013/191587A2
A confectionary product in the form of a shaped body covered in glaze and containing natural honey and ground dried apricot, dried prune, walnut and dried cranberry. The ingredients of the homogeneous confectionary product mixture are in...  
WO/2013/189680A3
The present invention relates to a method for moulding a lollipop from a piece of mass of a sugar bar or a similar material, comprising the steps: - providing a rotatable central ring (6) having an axis of rotation and a multitude of cir...  
WO/2013/189680A2
The present invention relates to a method for moulding a lollipop from a piece of mass of a sugar bar or a similar material, comprising the steps: - providing a rotatable central ring (6) having an axis of rotation and a multitude of cir...  
WO/2013/178583A1
The invention relates to a molding plate comprising: a shapeable region (2) made of a flexible material, and a shoulder (3) at the periphery of the shapeable region (2). The shapeable region (2) comprises at least one cavity (4) that is ...  
WO/2013/180184A1
[Problem] To provide a baked lotus root cake and a solid food that comprises, as a main ingredient, a lotus root powder with little risk of allergy. [Solution] A baked lotus root cake characterized by being prepared by kneading under hea...  
WO/2013/178526A1
A mold (1) for the production of confectionery products, comprising a top surface (2) having cavities (2a) and an opposite bottom surface (3), comprising at least one protruding element (5) at the bottom surface (3) of the mold (1) for i...  
WO/2013/178331A1
A group (G) for braking paper (10) being unwound from a reel (3) positioned on a supporting and rotation pin (2) of the reel (3), wherein a free end of the paper which is being unwound from the reel (3) is subjected to a pulling action a...  
WO/2013/174652A1
The invention relates to a device for heating a mixture, in particular a confectionery mixture, and also to a method for the production thereof. Said device comprises at least one pipe coil (19) which comprises at least one inner helix (...  

Matches 451 - 500 out of 22,850