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Matches 551 - 600 out of 22,746

Document Document Title
WO/2013/006305A1
A method for masking the unpleasant taste of a bitter tasting substance includes administration of the bitter tasting substance with a vitamin E compound in the presence of at least one fat. The bitter taste of a bitter tasting substance...  
WO/2013/006599A1
A method of manufacturing confectionery shells using cold-stamping is provided. The method can also be used to manufacture multi-layered confectionery shells and/or confectionery shells comprising inclusions. Scraping means are passed ou...  
WO/2013/006541A3
A method of producing a multi - layered confectionery shell and a method of producing a plurality of confectionery shells are provided. The distance the stamp is pressed into the mould cavity in a second phase is shorter than the distanc...  
WO/2013/006541A2
A method of producing a multi-layered confectionery shell and a method of producing a plurality of confectionery shells are provided.  
WO/2013/006530A1
The present invention provides method for producing a confectionery product comprising the steps of: (i) sealing an unsolidified confectionery mass inside a primary package which is in direct contact with the confectionery mass; and (ii)...  
WO/2013/004575A1
The invention relates to a multicomponent food, to a method for production thereof, and to use thereof as a device.  
WO/2013/001817A1
The purpose of the present invention is to provide a substance which can inhibit the proliferation of oral bacteria and is safe for ingestion. Particularly, the usefulness of the combined use of a saccharide and a sugar alcohol is not fo...  
WO/2013/001786A1
The present invention provides an eye fatigue suppression composition having resveratrol as an active ingredient. As a result of extensive research, the inventors of the present invention discovered that resveratrol has an eye fatigue su...  
WO/2012/175036A1
A gel, a related temperature-resistant candy containing the same, and a preparation method for the gel gummy candy.  
WO/2012/176438A1
[Problem] To provide a novel substance which can exert a sedating effect safely and effectively through being vaporized and inhaled. [Solution] A sedative agent for vaporization and inhalation, which comprises 3-methoxy-5-methylphenol as...  
WO/2012/173004A1
A mochi (rice cake) premix for mochi-containing bakery foods, said premix comprising (a) mochi flour and (b) a pregelatinized starch and/or a processed pregelatinized starch.  
WO/2012/167757A1
A chewing soft capsule shell, a chewing soft capsule, a sandwich gel soft candy, and a preparation method for the chewing soft capsule shell or the sandwich gel soft candy. The chewing soft capsule shell comprises: gelatin 10% to 50%, wa...  
WO/2012/166785A3
Disclosed is a system for continuously coating individual pieces of confectionary product, the system including a product feed device, at least one drum coating arrangement configured to continuously receive the individual pieces of conf...  
WO/2012/166163A1
Stevia compositions are prepared from steviol glycosides of Stevia rehaudiana Bertoni. The compositions are able to provide a superior taste profile and can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, bevera...  
WO/2012/165576A1
In the present invention, filling-containing food products are manufactured by a shutter device provided with the following: a plurality of shutter pieces that are supported so as to be able to rotate about a plurality of axes arranged i...  
WO/2012/166164A1
Stevia compositions are prepared from steviol glycosides of Stevia rebaudiana Bertoni. The compositions are able to provide a superior taste profile and can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, bevera...  
WO/2012/166785A2
Disclosed is a system for continuously coating individual pieces of confectionary product, the system including a product feed device, at least one drum coating arrangement configured to continuously receive the individual pieces of conf...  
WO/2012/165374A1
The present invention provides a candy-coated almond having a coating candy layer, wherein the coating candy layer has a degree of crystallinity ranging from 10-60% as determined using a differential scanning calorimeter (DSC) and also h...  
WO/2012/161319A1
The present invention provides a composite fatty confectionery comprising a porous food material impregnated with a fatty confectionery dough, said fatty confectionery dough containing nonfat milk solids and having a water content of 1 w...  
WO/2012/161320A1
The present invention provides an impregnation type puffed food wherein a food material to be impregnated, said food material comprising a puffed confectionery that is surface-coated with a sugar layer, is impregnated with a fatty confec...  
WO/2012/157431A1
Disclosed are a soft candy which, more than previous kinds, does not easily adhere to teeth, is light with a fullness of taste while furnishing a sensation of firm chewing, and a production method thereof. A candy dough (12), containing ...  
WO/2012/158524A1
A film-coated confectionery product is disclosed in which a confectionery base includes or more film coated layers to impart one or more flavors, sensations, textures or combinations of these characteristics to the product when the produ...  
WO/2012/152932A1
The invention relates to a device and a method for processing an edible product in the form of a viscous to pasty mass, in particular an edible product which has a fatty mass base, such as chocolate. Said device comprises a dosing unit (...  
WO/2012/152904A1
The invention relates to a device (1) for producing shaped consumable items from a fat mass, in particular a fat mass containing cocoa or a chocolate-like fat mass, comprising a housing (2) and at least one stamping plate (10) having at ...  
WO/2012/152908A1
The invention concerns freezable dairy compositions comprising milk, processes for making such compositions and for freezing them, and their uses. The composition has an overrun of from 25% to 150%.  
WO/2012/152636A1
The invention relates to a film-coating apparatus (1) for coating foods with a coating material, more particularly with sugar solution or with a solution based on sugar substitute, having a housing (2), a coating chamber (9) within the h...  
WO/2012/152324A1
The invention concerns freezable dairy compositions comprising milk, processes for making such compositions and for freezing them, and their uses. The composition has an overrun of from 50 % to 150 %.  
WO/2012/152650A1
Bite-size nutritional products and methods of using same are provided. In a general embodiment, the present disclosure provides a bite-size nutritional product having a protein- or carbohydrate-based dough that encases a semi-liquid fill...  
WO/2012/151201A1
A filled foodstuff including an edible filling; and a crispy baked casing surrounding the edible filling, the baked casing having an outer surface with a porosity less than a porosity of an inner portion of the baked casing, and the bake...  
WO/2012/145611A3
The present invention is directed to a product and method for providing tooth whitening to a user. In particular, the invention is directed to a chewing gum product including an encapsulated solid peroxide composition.  
WO/2012/136854A1
The present disclosure relates to a bite-size food product comprising a) a plastic solid soft centre, b) a layer of a chocolate or chocolate-like composition coating the centre, c) a layer of individual crispy pieces fully covering the c...  
WO/2012/136855A1
The present disclosure concerns a bite-size food product comprising a) a plastic solid soft fruit-based centre in the form of a 3-dimensional solid of revolution having: an Aw of between 0.28 and 0.85; and a fat content of less than 14% ...  
WO/2012/133757A1
The purpose of the present invention is to provide: a flowable food composition which contains xylitol in an amount sufficient to obtain excellent sweetness and which can retain the flowability over a long period even when the water cont...  
WO/2012/133012A1
Provided is a texture-improving agent for a starch processed food, which exhibits an effect of improving texture by being added to a starch processed food. By using a physical property-improving agent containing, as an active ingredient,...  
WO/2012/128607A3
The present invention generally relates to a machine for preparing a rolled jam tart. The present invention comprises of mechanisms for compressing the dough and the jam, and filling the jam inside the rolled compressed dough. The mechan...  
WO/2012/127241A2
A confectionery processing machine has a hopper attached to a dispensing unit. The dispensing unit comprises a plurality of co-operating piston and nozzles. The hopper is arranged to supply an edible material to the plurality of co-opera...  
WO/2012/128607A2
The present invention generally relates to a machine for preparing a rolled jam tart. The present invention comprises of mechanisms for compressing the dough and the jam, and filling the jam inside the rolled compressed dough. The mechan...  
WO/2012/129087A2
A method for creating a reduced fat confectionery product is disclosed. The method includes providing a mixture of a chocolate compatible fat and a sweetener, thereafter refining the mixture to form a powder having a predetermined averag...  
WO/2012/126655A1
The present invention relates to a method for the preparation of aerated food products, such as marshmallows and marbits.  
WO/2012/127241A3
A confectionery processing machine has a hopper attached to a dispensing unit. The dispensing unit comprises a plurality of co-operating piston and nozzles. The hopper is arranged to supply an edible material to the plurality of co-opera...  
WO/2012/123083A1
The present invention relates to a sugar cube production apparatus comprising: a press for shaping a sugar mass in sugar cubes, - a heating apparatus for heating and dehumidifying the sugar cubes, - transportation means for transporting ...  
WO/2012/121327A1
The purpose of the present invention is to provide baked fatty or oily confectionery being crispy to the core but giving no burning feel, and a method for producing the same. The baked confectionery can be produced by preparing a fatty o...  
WO/2012/116011A2
An ingredient delivery system for popcorn kernels is described. The ingredient delivery system can include multiple layers. The synergy formed from the multiple layers of the ingredient delivery system results in a popped popcorn with mi...  
WO/2012/115469A2
The present invention relates to an anti-inflammatory functional food composition for oral administration, and more particularly, to a method for extracting, from grain and fruit, active ingredients which are effective in preventing infl...  
WO/2012/116011A3
An ingredient delivery system for popcorn kernels is described. The ingredient delivery system can include multiple layers. The synergy formed from the multiple layers of the ingredient delivery system results in a popped popcorn with mi...  
WO/2012/115469A3
The present invention relates to an anti-inflammatory functional food composition for oral administration, and more particularly, to a method for extracting, from grain and fruit, active ingredients which are effective in preventing infl...  
WO/2012/111327A1
Provided is a method that is for producing a food product containing a rice starch gel and that contains: a step for mixing rice powder or rice starch and an enzyme; a step for processing the starch granules in the rice starch or rice po...  
WO/2012/112299A1
Described herein are edible glues and customized applicators for delivering the same.  
WO/2012/112515A1
Disclosed are confectionery products having multiple flavors and multiple textures. More particularly, the confectionery products are multilayered products comprising a powder interior portion, a chewy confectionery composition portion, ...  
WO/2012/107206A1
The present invention relates to the use of microcarpalide or a derivative or a stereoisomer or a salt or a hydrate thereof as a sweetener and/or a sweetness enhancer, to sweetener compositions comprising microcarpalide or a derivative o...  

Matches 551 - 600 out of 22,746