Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 551 - 600 out of 22,994

Document Document Title
WO/2013/163121A1
A method of forming a confectionery composition without conventional cooking is disclosed. The method includes blending specific amounts of polyglucitol and water at a temperature of about 50°C to about 85°C to form a confectionery com...  
WO/2013/161807A1
The present invention discloses a baked composite confection comprising a center section, which comprises an oil-based confection, and a shell section, which contains an oil-based starting material and a starch-based starting material, a...  
WO/2013/159627A1
Disclosed is an intellectual sweet wrapper. The outer surface of the intellectual sweet wrapper has a printed layer. The printed content of the printed layer comprises: a natural number and an addition/subtraction/multiplication/division...  
WO/2013/161808A1
The present invention discloses a baked composite confection comprising a center section, which comprises an oil-based confection, and a shell section, which includes a starch-based starting material, and is characterized by the oil-base...  
WO/2013/156008A1
The invention deals with a method of manufacturing of edible paper labels for marking food products based on the fact that the label graphic information is created by cutting the edible paper with a laser beam, while the edible paper pro...  
WO/2013/158643A2
A method of preparing an orally ingestible hard boiled product, comprising: i) heating a sugar material to a first temperature sufficient to liquefy the sugar material; ii) cooling the liquefied sugar material to provide a cooled sugar m...  
WO/2013/158643A3
A method of preparing an orally ingestible hard boiled product, comprising: i) heating a sugar material to a first temperature sufficient to liquefy the sugar material; ii) cooling the liquefied sugar material to provide a cooled sugar m...  
WO/2013/149895A1
The present invention provides a mold for a stick-based confection, the mold comprising: a first part having a first cavity corresponding to the shape of one part of the confection and a further recess in communication with the first cav...  
WO/2013/149893A1
The present invention provides a container for a stick-based confection, the container having an open end characterised in that the container also has an openable aperture located distal to the open end. The invention also provides a pro...  
WO/2013/148322A1
The present disclosure describes an ultrasonic rotary molding system that is used to form edible compositions or food products as they move along a conveyor belt. The food products are formed by an ultrasonic rotary wheel that includes o...  
WO/2013/143722A1
The invention relates to a device for the metered delivery of a pumpable mass (1) onto an optionally moved carrier body (15) in a delivery zone (16), comprising: a pump arrangement (2) for displacing the substance (1) through a delivery ...  
WO/2013/145590A1
The present invention improves the temporal stability of a multi-layered chewing gum. Adjusting the blended amount of a gelling agent, in particular gelatin, within an edible, in particular a soft candy (to 1.5-6 wt% in the edible; 1.5-1...  
WO/2013/141854A1
A coating for food and a food product having the coating are disclosed. During manufacturing and processing, the coating can be formed from a binder and a flavor system adhered to the binder. The coating can be formed by one or more laye...  
WO/2013/139505A1
The present invention relates to a machine (1) for producing food products (11, 11', 11 ") comprising a supporting structure (2), a loading portion of a precursor (10) of the food products (11) and a moulding station (4) of the food prod...  
WO/2013/138246A1
A chocolate confectionery and a method for manufacturing same chocolate confectionery where the chocolate confectionery has multiple pearls of flavor distributed evenly throughout a base chocolate wafer such that the flavor and consisten...  
WO/2013/138812A1
Apparatuses, systems, and methods are disclosed for an anhydrous mix 204 for a food product coating 106. A method includes providing one or more anhydrous sweeteners. A method includes providing an anhydrous stabilizer 304, 314. A method...  
WO/2013/136183A3
The present invention provides a chewable oral delivery vehicle comprising a chewable matrix and at least one soft gelatin capsule encapsulating an oxidizable fatty acid composition, wherein the at least one soft gelatin capsule is incor...  
WO/2013/129458A1
Disclosed is a baked confectionery which is obtained by baking a fatty or oily confectionery containing nuts and preferably contains a compound selected from the group consisting of isomaltulose, mannitol and maltitol. Also disclosed is ...  
WO/2013/129974A3
The invention relates to the production of confectionary articles with a shaped ornament or with a single-coloured or multi-coloured embossed design on one of the surfaces of the article. The main characteristic of the present invention ...  
WO/2013/120838A1
The invention relates to processes for producing hard caramels from isomalt while maintaining strict pH values, and to mixing compositions comprising isomalt and optionally pH buffer substances with a defined pH.  
WO/2013/117709A3
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/2013/119799A1
The invention provides a multi-layered smokeless tobacco product comprising two or more formulations with varying properties. In some embodiments, the smokeless tobacco products provide combinations of different organoleptic properties w...  
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 ...  

Matches 551 - 600 out of 22,994