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Patent Searching and Data


Matches 601 - 650 out of 22,876

Document Document Title
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...  
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...  

Matches 601 - 650 out of 22,876