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WO/2006/062870 |
A sensor for detecting a presence of bacteria in a perishable food includes a pH sensitive solution of bromothymol blue and methyl red mixed with an alkaline resulting in a pH value and a generally green color changing to a generally ora...
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WO/2006/061576 |
Food item coating apparatus (1) comprises a support surface (19), fluidisation means arranged in use to create a fluidised cloud (29) of edible powdered coating material, and vibration means (35) which in use causes the support surface (...
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WO/2006/059342 |
The present invention provides an equipment of about a laboratory scale for applying different types of coating material (water based or organic solvent based) on solid dosage forms of pharmaceutical products, such as tablets / granules ...
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WO/2006/059087 |
Apparatus for producing a striped or variegated product comprises means for co-extruding at least two different base products into a common flow path such that the base products combine to form a layered, co-extruded product stream and a...
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WO/2006/053759 |
An apparatus for making candy floss comprising a rotatable bowl; a rotatable heating element located within the bowl; means for depositing a quantity of sugar into the bowl; and an actuating mechanism including means for gripping a stick...
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WO/2006/053872 |
The present invention describes the use of a composition comprising a compound according to formula (1) to retain or restore muscle health: formula (1) wherein: R can be H, OH or CH3O; R1 can be H, (CH2)nOR2 wherein: n is 1, 2 or 3 R2 is...
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WO/2006/054802 |
Baked goods are obtained by preparing a creamy composition by mixing (A) 5.5-72 parts by weight of fats and oils, (B) 0.001-2 parts by weight of a moisturizing agent, (C) 0.1-7 parts by weight of an emulsifying agent and (D) 5-90 parts b...
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WO/2006/053642 |
A vital protein containing base material, such as vital gluten, which can be used as a food additive, such as a baking ingredient, is chemically modified by a thermal treatment in the presence of an aroma enhancer, such as amino acids, s...
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WO/2006/054874 |
A jelly candy is disclosed, which is capable of preventing an obstruction of an airway of a human body when eating the jelly candy, with a vertical through hole being formed at a center in an axial direction of a jelly.
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WO/2006/054896 |
Device for manufacturing candy, particularly lollipops, comprising a series of mould sets driven so as to circulate, wherein the series of mould sets comprise a series of lower moulds and a series of upper moulds, wherein the lower mould...
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WO/2006/045369 |
A method, apparatus, and system for coating food items such as coating empty ice cream cones subsequently containing ice cream. A liquid recovery apparatus is used in the method, apparatus, and system and is fashioned in a tray-like mann...
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WO/2006/045742 |
A pressed agglomerate (compacted material) which is suitable for consumption, a process for its preparation, its use for aromatizating products and products comprising such a pressed agglomerate are described.
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WO/2006/040195 |
The present invention relates to the use of cocoa butter as a replacement for dairy butter and oils in culinary preparations, in particular in the following applications: cooking, seasoning, preparation of emulsions and of doughs (tart d...
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WO/2006/040127 |
This invention concerns a film coated fat-based confectionery food product which has one side uncoated. It is resistant to deformation when heated, and also has a surprising bloom resistance even on the non-coated side.
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WO/2006/040144 |
The present invention relates to pan-coated products produced by a process comprising the following steps: (a) applying a solution or suspension of one or more polyols to a core, (b) dusting with one or more polyols in powder form and (c...
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WO/2006/038580 |
A process for producing a food with multicolored pattern, comprising introducing two or more colored fluid food materials in a single mold so as to attain formation of various patterns/configurations. In the filling of two or more colore...
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WO/2006/037319 |
The invention relates to a confectionery product comprising a polymer system, flavor and sweetener, at least about 70% by weight of said polymer system comprising polyvinyl acetate (PVAc) and less than 10% by weight of said polymer syste...
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WO/2006/038413 |
It is intended to improve the texture of foods comprising egg, for example, confectionery goods such as pudding and custard cream, omelet, tamagodofu (steamed egg custard), chawanmushi (steamed egg hotchpotch), scrambled egg and carbonar...
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WO/2006/037343 |
The invention relates to a confectionery product comprising a polymer system, flavor and sweetener, wherein at least 20% by weight of said confectionery product comprises substantially non-elastomeric polymer and less than about 5% by we...
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WO/2006/038067 |
The invention relates to a hot melt extrusion process for the preparation of an active ingredient, namely a flavor or fragrance, delivery system, wherein the quenching of the extruded product to form a glass is carried out with a cooling...
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WO/2006/039487 |
The invention provides, in one aspect, a method of making a confectionery packet or sachet formed with an edible film and enclosing a center composition. The packet or sachet can be designed to be placed in the mouth, where the film diss...
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WO/2006/037322 |
The invention relates to toffee gum comprising a polymer system, and at least 1% by weight of chocolate, said polymer system constituting at least 10% by weight of said toffee gum, at least 70% by weight of said polymer system comprising...
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WO/2006/034620 |
The present invention relates to a preparation method for -sushi boiled rice. The said method includes the following steps: selecting rice, cleaning rice with water and leaching, soaking rice in the certain liquid for 1.5-2.0 hours, then...
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WO/2006/036765 |
A self-supporting baking mold (10) that includes a base member (12) having a fanciful shape with a perimeter that is more complex than a simple circle and a depending sidewall (12) coupled to said base member (14). The baking mold (10) i...
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WO/2006/032266 |
The invention relates to a method and a device for melting sugar, referred to in the following as solid, whereby at least one melting tube (1) configured as a direct heat exchanger is used as the device for melting the sugar. Said meltin...
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WO/2006/028450 |
A process for applying particulates to a large number of comestible cores during the production of comestible cores so as to have a generally uniform application of particulates on each coated core involves the steps of placing a batch o...
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WO/2006/027666 |
An edible food container comprises a main body (2) having a central portion for supporting food (3), at least one peripheral portion (4) extending therefrom for laterally containing food. The central portion (3) and the peripheral portio...
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WO/2006/025112 |
A powdery premix composition for sponge cake, comprising cereal flour as a main ingredient and, mixed therewith, auxiliary ingredients for sponge cake. 90 to 145 parts by weight of hen eggs are added to 100 parts by weight of powdery pre...
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WO/2006/025132 |
Food material (2) packed in cover (1) with a configuration of container corresponding to the contour of food is refrigerated and solidified. The solidified food has a shape permitting holding by hand, and the cover (1) has a tearability ...
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WO/2006/023399 |
Apparatuses and methods for improving the quality, diversity and productivity of confectionery product forming. The process includes using a set of rollers to define three-dimensional shapes in a sheet of confectionery product. The rolle...
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WO/2006/023066 |
The present invention is directed to a forming apparatus comprising (a) first and second forming rolls (18, 20) with forming pockets (66) in corresponding alignment, wherein at least one roll has one or more continuous grooves (63) exten...
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WO/2006/021905 |
The invention relates to a plant for the production of optionally decorated confectionery from at least one liquid to viscous starting mass, said plant comprising a dosing unit, for the dosed introduction of mass to a dosing location, a ...
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WO/2006/020754 |
The present invention includes compositions for imparting a controlled-release sensation to the oral receptor areas of a user. The oral, controlled-release compositions include a sensate and a hydrated or swollen food-grade polymer which...
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WO/2006/020686 |
The present invention includes compositions for imparting a controlled-release warming sensation to the oral receptor areas of a user. The oral, controlled-release warming compositions include a warming agent and a hydrated or swollen fo...
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WO/2006/020746 |
Dual textured swirled confections, such as gummy or jelly candies or fruit snacks are continuously produced by co-deposition into a mold. Gellable liquid components having substantially different specific gravities are swirled together t...
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WO/2006/018077 |
The invention is directed to a bakeable icing for use with a ready-to-use dough. The icing is prepared from functional whey protein, and sweetener and spreads across the dough upon heating or baking. The icing is applied to a dough that ...
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WO/2006/019687 |
An apparatus and method for providing a layered seasoning to snack food products such as potato chips or tortilla chips using a vibratory scarf plate (40) that is divided into two or more sections by one or more walls (70). A different s...
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WO/2006/016701 |
It is intended to provide an agent for preventing/ameliorating diabetes which has an effect of preventing an increase in blood glucose level and so on; and a functional food containing this agent for preventing/ameliorating diabetes and ...
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WO/2006/017228 |
Frozen or semi frozen food products comprise corn syrup solids, a dry blend of protein and stabilizer, and vegetable oil and are characterized in that they have high caloric density, high protein content, a fatty acid profile beneficial ...
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WO/2006/015993 |
The invention relates to decorative play elements for ice cream sticks and similar. According to the invention, each of the decorative elements comprises two half-bodies which can be releasably-connected to one another and between which ...
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WO/2006/016529 |
[PROBLEMS] To develop a foam dough that permits conducting the work of combining with ingredients represented by wrapped bean-jam, etc. at relatively low temperature, excelling in workability, and that due to mild sweetness, has little r...
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WO/2006/015447 |
An apparatus for forming and filling flexible bags with a viscous product, the apparatus including a support (104) for a supply (106) of a tubular web of flexible packaging material, at least one guide (110) for accepting from the supply...
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WO/2006/014028 |
It is intended to provide a method of conveniently obtaining a polyphenol-containing extract, which has various physiological effects such as an antioxidative activity, a tyrosinase inhibitory activity, a liver-protecting effect and effe...
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WO/2006/015155 |
The invention provides a baking mixture of an edible oil and a low density maltodextrin for use in preparing baked goods such as pseudo-fried baked goods and laminated dough products. The glaze comprises at least one edible oil, and an a...
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WO/2006/010426 |
A frozen composition is provided which includes hydrophobin. Also provided is the use of hydrophobin in inhibiting ice crystal growth and/or modifying ice crystal habit in frozen food products.
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WO/2006/008551 |
A confectionery product comprising an edible core, such as toffee, caramel or fudge, and an edible polymeric film coating, preferably comprising hydroxypropyl methylcellulose, wherein the core is formed from a material that exhibits cold...
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WO/2006/007890 |
Processes for preparing partially dry-coated confectionery products by moving a confectionery product while providing a plurality of discrete, non-liquid particles in a visually distinct pattern upon a portion but not all of an outer sur...
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WO/2006/007856 |
Acidic oral compositions having calcium contents and effective pH-values in the area indicated by grey tone in Fig. 2 are non-erosive in saliva and capable of stimulating saliva production, even in 'dry mouth' patients. A new multi-ste...
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WO/2006/006579 |
The texture of a starchy food (for example, biscuits, cookies, cakes, breads, cream puffs, coated and fried foods, snack foods, wheat noodles, Chinese noodles, etc.) is highly improved by using soybean protein in a smaller amount than in...
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WO/2006/005141 |
The present invention relates to a fat composition comprising an amount of a first fat with a trans fatty acid content of less than 30 wt. % in which wt. % is expressed with respect to the weight of the first fat and a C-16/C-18 fatty ac...
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