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Patent Searching and Data


Matches 551 - 600 out of 22,806

Document Document Title
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...  
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...  

Matches 551 - 600 out of 22,806