Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 451 - 500 out of 22,650

Document Document Title
WO/2013/117709A2
The invention relates to a nozzle for dispensing closure material, in particular a fat mass, in order to close a consumable hollow body, to a casting machine having a nozzle, and to a method for producing a closure for a hollow-body-like...  
WO/2013/113075A1
The present invention provides a decoration formed from a mixture of a decorative base and a colour additive, the decorative base comprising a quantity of a thickening/hardening compound, pure icing sugar and water, wherein the decoratio...  
WO/2013/110576A1
The present invention relates to a tooth-friendly sugar confectionery which is based on a gelatin gel and comprises approximately 1 to approximately 15% by weight gelatin, wherein the sugar confectionery comprises trehalose and a resista...  
WO/2013/110701A1
A machine (1) for producing food products, in particular confectionery products, said machine being characterized in that it comprises a supporting structure (2), a loading station (3) of a precursor of said food products and a moulding ...  
WO/2013/108206A1
Method for producing a hollow body formed by a pair of wafers (2, 2a), welded together along respective mating annular surfaces (4), by applying an aqueous moistening liquid to at least one of the mating surfaces of the wafers, previousl...  
WO/2013/106815A3
This application relates to a snack food product, and more particularly, to a snack food product food product that contains just two solid ingredients (nuts and dried fruits) and a syrup. In certain embodiment the snack food product cont...  
WO/2013/106363A3
A low sugar, low cariogenic, low-laxation gelled confection having acceptable texture, stability, clarity, and flavor delivery, that contains a doctoring agent comprising sucromalt, inulin, brown rice syrup, or combinations thereof; eryt...  
WO/2013/106815A2
This application relates to a snack food product, and more particularly, to a snack food product food product that contains just two solid ingredients (nuts and dried fruits) and a syrup. In certain embodiment the snack food product cont...  
WO/2013/102421A1
Disclosed are a cube sugar and a preparation process thereof. The cube sugar comprises raw material components in the following formulation ratio: 10 - 95 parts by weight of isomalto-oligosaccharide and 10 - 90 parts by weight of a sugar...  
WO/2013/099933A1
Provided is a white chocolate-impregnated food wherein a plant powder-containing white chocolate is impregnated into a porous food. The median diameter of the plant powder is 5-20 μm. In the white chocolate-impregnated food, the plant p...  
WO/2013/092503A1
The present invention relates to a method of making a confectionery product, especially a frozen confection with a patterned coating, which comprises applying a liquid coating material to the surface of the confectionery product and allo...  
WO/2013/086597A1
Process for producing açaí-based panned confectionery consisting of the production of a centre prepared by extrusion of a mixture of degreased Brazil nut flour, rice flour and chestnut flavouring, and two alternative panning processes:...  
WO/2013/087354A1
The present invention relates to aerated food products with enhanced foam stability comprising aggregated proteins in the form of mixtures of fibrils together with at least one other type or structure of aggregates such as worm-like aggr...  
WO/2013/085370A1
The present invention relates to a cracker composition containing xylose, to a cracker made from the composition, and to a method for preparing the composition, wherein xylose is included not only to achieve excellent coloring and gloss ...  
WO/2013/085963A1
A rapidly dissolving comestible solid is disclosed that includes a fondant formed from a super saturated solution having a bulk sweetener, a hydrocolloid, a texturizing agent, and water. Other ingredients may also be added, and in embodi...  
WO/2013/083981A2
An edible jelly product, being a body formed from a mass of jelly-forming material by a progressive advancement of said mass to a forming station and progressive formation of the body at the forming station, wherein said mass comprises a...  
WO/2013/083601A1
The present invention relates to a sugar confectionary product on the basis of a gelatin gel comprising approx. 1 to 15% gelatin by weight and approx. 20 to 85% of at least one sugar and/or sugar substitute by weight. In order to increas...  
WO/2013/083981A3
An edible jelly product, being a body formed from a mass of jelly-forming material by a progressive advancement of said mass to a forming station and progressive formation of the body at the forming station, wherein said mass comprises a...  
WO/2013/085629A1
The Present Invention relies upon a physical process for preparing reduced fat, high fiber, high protein, low calorie roasted snack nuts. The process of the Present Invention exhibits significantly lower process times and higher yields t...  
WO/2013/079716A1
The present invention is directed to a fiber enriched filling composition for a chocolate product comprising: a. a steviol glucoside and/or steviol glycoside, b. fat, c. fibers, d. a polyol. Further, the present invention is directed to ...  
WO/2013/077900A1
A fruit-flavored melt-away confection made of a fruit based anhydrous component, along with sweeteners, dairy, and suitable confectionary fats wherein the intimate incorporation of the fruit based component and the acidic pH of the confe...  
WO/2013/075248A9
Methods and devices are disclosed for providing the controlled formation of planar homogeneous or heterogeneous materials using microfluidic devices. In one embodiment, a planar array of microfluidic channels is employed to produce a flo...  
WO/2013/075248A1
Methods and devices are disclosed for providing the controlled formation of planar homogeneous or heterogeneous materials using microfluidic devices. In one embodiment, a planar array of microfluidic channels is employed to produce a flo...  
WO/2013/074951A1
A process for making a confection, including the steps of mixing a confection mass containing at least 80 wt. % sweetener; melting the confection mass; crystallizing the confection mass; and forming that confection mass, wherein the resu...  
WO/2013/068154A1
A process for producing a decorated coated frozen confection product, the process comprising the steps of: applying a layer of a coating material to a frozen confection; ink-jet printing a fat-based ink onto the coated frozen confection ...  
WO/2013/068425A1
The present invention relates to the use of cocoa particles as the emulsifier system for the stabilization of a water-in-oil or oil-in-water emulsion. In another aspect there is now provided a confectionery product comprising cocoa parti...  
WO/2013/068426A1
There is provided a device for the aeration of food products comprising a mixing head having at least one set of rotor-stator combinations. Each rotor-stator combination comprises a rotor and a stator with complementary toothed rims whic...  
WO/2013/068677A1
In order to mould food products having at least one impression in relief, which is recessed and/or protrudes, the invention provides a moulding device (2) having at least one interface (3) which is disposed, removably or permanently, in ...  
WO/2013/061750A1
[Problem] To provide an oily food, which scarcely shows grain formation or solid-liquid separation, is not hard at low temperatures and easily melts in mouth, and an oil or fat composition having a low trans fatty acid content which is t...  
WO/2013/061061A1
The present invention relates to paint, for use in the decoration of food, for example, for use in cake decoration. Specifically the invention relates to metallic aqueous paints, including edible paints, comprising a pearlescent pigment,...  
WO/2013/052114A1
The subject matter of this invention is a composition and method of making a water- dispersible, stabilizing colloidal microcrystalline cellulose:xarboxymethylcellulose composition. The method of making the composition does not require a...  
WO/2013/052118A1
Methods of making a high gel strength, water-dispersible, stabilizing colloidal microcrystalline cellulose composition are disclosed. This stabilizer composition is useful in many food and non-food applications.  
WO/2013/052659A2
A corn tortilla chip on which a sweet topping has been added to create a candied corn chip.  
WO/2013/052659A3
A corn tortilla chip on which a sweet topping has been added to create a candied corn chip.  
WO/2013/051687A1
The present invention pertains to a coated confectionery whereby adequate shellac coating of a center of complex shape enhances the wear-resistant and heat-resistant shape retention properties of the center. More specifically, the presen...  
WO/2013/050286A1
A process for modifying starches comprises atomising an aqueous slurry of a non- pregelatinised, granular, high amylose starch into an internal chamber in a bi-fluid nozzle of a dryer and treating the atomized slurry, in the internal cha...  
WO/2013/045503A1
The invention relates to a device (1) for distributing flowable or pourable substances, for example chocolate, comprising at least one metering element (2) with at least one metering channel (3) that can be brought into fluidic connectio...  
WO/2013/049800A4
A method for applying print to at least one chewing gum surface, the method including forming a chewing gum composition into at least one chewing gum sheet having at least one printable surface, the chewing gum sheet having a desirable t...  
WO/2013/049040A1
A method for preparing a custom flavored snack food includes the provision of a quantity of a snack food (502) that is at least partially cooked and at least one seasoning powder (506). The snack food (502) is placed in a coating contain...  
WO/2013/049800A3
A method for applying print to at least one chewing gum surface, the method including forming a chewing gum composition into at least one chewing gum sheet having at least one printable surface, the chewing gum sheet having a desirable t...  
WO/2013/049800A2
A method for applying print to at least one chewing gum surface, the method including forming a chewing gum composition into at least one chewing gum sheet having at least one printable surface, the chewing gum sheet having a desirable t...  
WO/2013/043795A1
Disclosed is a nozzle assembly for usage with at least one conduit, the nozzle assembly including a nozzle support (88) including a nozzle entry surface, a nozzle exit surface, and a plurality of nozzle holding conduits defined by the no...  
WO/2013/043790A2
Disclosed is an apparatus for filling a confectionary article, the apparatus including at least one conduit housed by a conduit housing, the at least one conduit extending from a conduit input to a conduit output, an output end of the co...  
WO/2013/042028A1
A multi-region confection includes a first and a second confectionery material. The body portion of the multi-region confection includes an extruded first confectionery material, and a plurality of capillaries is disposed in the extruded...  
WO/2013/043790A3
Disclosed is an apparatus for filling a confectionary article, the apparatus including at least one conduit housed by a conduit housing, the at least one conduit extending from a conduit input to a conduit output, an output end of the co...  
WO/2013/043793A1
Disclosed is a reservoir connector for usage with plurality of nozzles and at least one conduit, the reservoir connector including a connector body including a conduit association surface configured to associate the connector body with t...  
WO/2013/043835A3
A smokeless tobacco product is provided that includes a tobacco material in the form of a tobacco extract, a particulate tobacco material, or a combination thereof. In some embodiments, the smokeless tobacco product is substantially tran...  
WO/2013/041891A1
Flavoured coffee-based confectionery product comprises 18.667 - 20.111 mass % of cocoa butter, 19.718 - 21.031 mass % of ground coffee, 42.393 - 43.706 mass % of ground sugar, 15.446 - 16.759 mass % of cocoa liquor, 0.231 - 0.295 emulsif...  
WO/2013/034520A1
The present invention relates to edible powder compositions which, upon mixing with a liquid, form a foam beverage with enhanced body and mouthfeel. The powder comprises a foamer ingredient and a thickening agent. The invention also rela...  
WO/2013/033586A1
Apparatuses and methods for assembling a pizza in a pizza pan are disclosed. The apparatus may comprise a saucing station having a sauce platform, a cheesing station having a cheesing platform, a topping station having a topping platform...  

Matches 451 - 500 out of 22,650