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Matches 501 - 550 out of 22,746

Document Document Title
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...  
WO/2013/030760A1
The invention relates to a method for producing a food material essentially consisting of isomalt, characterised in that it includes the steps of: extruding and melting the material by raising the temperature to 80ºC to 160ºC, preferab...  
WO/2013/031636A1
The present invention addresses the problem of providing a chewing-enhanced food that has the hardness, viscosity, and other characteristics suitable for the mouth of a small child aged 1 year to five years 11 months, and particularly a ...  
WO/2013/028448A1
The present invention relates to an edible composition, a method for making the same and edible items comprising the composition. The edible items can be used to produce yet more intricate edible products.  
WO/2013/027700A1
 A food composition characterized by: comprising three components, (a) a gallate-type catechin and/or tannic acid, (b) collagen having an average molecular weight of at least 4,000, and (c) a thickening stabilizer; the aforementioned c...  
WO/2013/028751A3
A hard coated confectionary product having a consumable, soft, high solids chewy core fortified with heat sensitive medicaments and vitamins with the core encapsulated in a hard consumable coating and a method for making the fortified co...  
WO/2013/028751A2
A hard coated confectionary product having a consumable, soft, high solids chewy core fortified with heat sensitive medicaments and vitamins with the core encapsulated in a hard consumable coating and a method for making the fortified co...  
WO/2013/025900A1
A method of making a flavoring unit according to claim 1 which comprises forming a liquid composition containing honey and a molten edible gel-forming polymer, cooling said mixture to produce a gel and producing forming individual flavor...  
WO/2013/022750A3
A meringue composition is disclosed, which may be prepared without the inclusion of egg or egg byproduct material as an ingredient. The meringue is prepared from a mixture consisting essentially of saponin, a sugar or sugar substitute, a...  
WO/2013/022750A9
A meringue composition is disclosed, which may be prepared without the inclusion of egg or egg byproduct material as an ingredient. The meringue is prepared from a mixture consisting essentially of saponin, a sugar or sugar substitute, a...  
WO/2013/022750A2
A meringue composition is disclosed, which may be prepared without the inclusion of egg or egg byproduct material as an ingredient. The meringue is prepared from a mixture consisting essentially of saponin, a sugar or sugar substitute, a...  
WO/2013/021635A1
Provided is a composition for oral cavity with improved persistence of a spicy taste, said composition having an enhanced and long-lasting mint flavor. The composition for oral cavity contains an extract of at least one spice selected fr...  
WO/2013/018557A1
There have been desired a confection impregnated with chocolate which has both of the lightness (crispy texture) inherent to confection and the taste (chocolate flavor). A chocolate-impregnated confection (1), wherein a puff (2) that is ...  
WO/2013/017377A1
The invention relates to a mould for a food item, comprising at least a first wall (2) and a second wall (3) mounted on the first wall (2) in order to delimit a moulding space (V) for moulding a food product. The first wall (2) comprises...  
WO/2013/015713A1
The invention relates to the food industry. The sweet contains a protein mass and a high-boiled sugar mass. The high-boiled sugar mass consists of sugar and/or a sugar substitute and water, and the protein mass consists of wheat flour an...  
WO/2013/013041A3
Disclosed is a method for forming gum, the method including providing a pair of rollers including a first roller and a second roller, and sizing a gum mass into a substantially continuous and flat gum sheet having a substantially uniform...  
WO/2013/013045A3
Disclosed is a method of forming gum, the method including providing a pair of moving walls including a first wall and a second wall; and sizing a gum mass into a gum sheet having a substantially uniform thickness between about 0.3 mm to...  
WO/2013/011823A1
The problem to be solved by the present invention is to provide a flour paste, which has high fat and sugar contents and good keeping qualities and yet has a good appearance, good taste, good texture and high suitability for filling and ...  
WO/2013/013046A3
Disclosed is a system for forming and cooling gum, the system including a forming system configured to size the gum to include a substantially uniform thickness, a cooling device that is disposed in-line with the forming system and confi...  
WO/2013/013046A2
Disclosed is a system for forming and cooling gum, the system including a forming system configured to size the gum to include a substantially uniform thickness, a cooling device that is disposed in-line with the forming system and confi...  
WO/2013/013045A2
Disclosed is a method of forming gum, the method including providing a pair of moving walls including a first wall and a second wall; and sizing a gum mass into a gum sheet having a substantially uniform thickness between about 0.3 mm to...  
WO/2013/013041A2
Disclosed is a method for forming gum, the method including providing a pair of rollers including a first roller and a second roller, and sizing a gum mass into a substantially continuous and flat gum sheet having a substantially uniform...  
WO/2013/011216A1
The present invention relates to a boiled sugar sweet comprising a mixture of sugars consisting of glucose and of non-fructosylated α-galactooligosaccharides in particular proportions. The subject matter of the present invention is also...  
WO/2013/006412A1
The present invention provides a method for manufacturing an aerated confectionery shell comprising the steps of: (i) aerating an edible liquid; (ii) depositing the aerated edible liquid into a mould cavity; and (iii) pressing the aerate...  

Matches 501 - 550 out of 22,746