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Matches 701 - 750 out of 22,924

Document Document Title
WO/2012/053536A1
The present invention provides a food item which can absorb all of the nutrients of soybeans, has no soybean odor, has a good flavor, is easy to eat, can raise soybean content, and can be eaten by people of all ages. The hollow confectio...  
WO/2012/039495A1
A process for producing fried noodles, which comprises a step of preparing fresh noodles, a step of gelatinizing the fresh noodles, a step of cutting the gelatinized noodles to produce noodles having lengths of 1-7 cm, and a step of fryi...  
WO/2012/039692A1
The invention relates to a decor and coating dough, used in coating of pastry products, by being shaped directly in making of decor and a variety of decorative figures, comprising tragacanth gum, modified maize starch, carboxy methyl cel...  
WO/2012/036230A1
Provided is a bubble-containing fat and oil confectionary provided not with a conventional shell-type or tapered shape, but with any novel shape of a uniform thickness such as a three-dimensional shape or a cuboid, with the top, bottom, ...  
WO/2012/027226A1
Rice protein concentrates prepared at low temperature exhibit improved functionality and beneficial physiological benefits, including lowered cholesterol and enhanced lactic acid dehydrogenase activity, without an increase in blood urea ...  
WO/2012/026460A1
The present invention addresses the problem of providing a method for manufacturing a gelatinous food product, said method being capable of inhibiting the proliferation of microorganisms in said gelatinous food product during a constant-...  
WO/2012/026499A1
The present invention provides a storage method and a stabilizing agent for an aspartyl dipeptide ester derivative. This storage method is characterized in that aspartame and/or a metal ion is allowed to co-exist with the aspartyl dipept...  
WO/2012/024563A1
A baked good marking device assembly (10) comprises a base (12), an elongated marking arm (14), and a marker (16). The base (12) has a top surface (18) and a bottom surface (20). The elongated marking arm (14) is generally perpendicular ...  
WO/2012/023453A1
The purpose of the present invention is to obtain an edible composition having a texture like nuts using soybeans as a starting material. An edible composition having a characteristic texture like nuts can be obtained by removing compone...  
WO/2012/024410A1
A chewing gum composition is disclosed that imparts a mouth-moistening effect when orally consumed by an individual. Specifically, the chewing gum composition comprises a blend of components comprising affinin to reduce or eliminate the ...  
WO/2012/024618A2
Embodiments relate to a fine particle applicator including a loading vessel, a metering roller positioned adjacent the loading vessel, a first stippling roller in contact with the metering roller, a high speed roller, positioned adjacent...  
WO/2012/021504A3
A meltable smokeless tobacco composition configured for insertion into the mouth of a user is provided. The smokeless tobacco composition includes a particulate tobacco material and a lipid having a melting point of about 36C to about 45...  
WO/2012/021504A2
A meltable smokeless tobacco composition configured for insertion into the mouth of a user is provided. The smokeless tobacco composition includes a particulate tobacco material and a lipid having a melting point of about 36C to about 45...  
WO/2012/017054A1
The present invention relates to gumdrops with a fluid filling and the method of obtaining them. The shell contains pectin and totally encloses the filling. Both the shell and the filling contain acids; however, the pH of the filling is ...  
WO/2012/016282A1
An improved method of vacuum infusion of a supplement in a porous food product comprising treating a porous food product having a majority pores of within a certain diameter size range with a supplement dispersed in a carrier wherein the...  
WO/2012/013295A1
The present invention relates to a coated product comprising a core and a hard coating surrounding the core, wherein the hard coating is composed of at least one coating layer, which comprises erythritol, maltodextrin and one or more cry...  
WO/2012/013296A2
The present invention relates to selected from the group consisting of hard candies, brittle, caramel, and toffee, preferably hard candies containing maltodextrin, and at least 93% w/w erythritol preferably at least 95% w/w erythritol, m...  
WO/2012/013296A3
The present invention relates to selected from the group consisting of hard candies, brittle, caramel, and toffee, preferably hard candies containing maltodextrin, and at least 93% w/w erythritol preferably at least 95% w/w erythritol, m...  
WO/2012/016161A1
A delivery system for inclusion in an edible composition is formulated to have at least one active component with an encapsulating material for delivering the active component upon consumption of the edible composition wherein the disper...  
WO/2012/013348A1
The present invention relates to a composition comprising fat and sweetener. The fat is present in an amount from 40 % w/w to 65% w/w and the sweetener is present in an amount from 30% w/w to 60% w/w. The composition is useful as fat fil...  
WO/2012/007471A2
The present invention concerns die formed lollipops filled with chocolate and method of manufacture thereof.  
WO/2012/007471A3
The present invention concerns die formed lollipops filled with chocolate and method of manufacture thereof.  
WO/2011/160843A1
The present invention provides an improved process for production of gelatin-containing confectionery, in which a mass composed of starch and syrup is liquefied at low temperature and admixed with a gelatin solution.  
WO/2011/161410A1
A food bar has a first end and a second end, and a length defined from the first end to the second end. The food bar comprises a plurality of strands of foodstuff, and at least one strand extends from the first end to the second end. In ...  
WO/2011/158123A3
The present invention relates to a chewing gum composition that includes one or more layers surrounding a central core, at least one of the one or more layers surrounding the central core is a layer of chewing gum, wherein the central co...  
WO/2011/158238A3
There is provided a consumable abrasive confectionary product for the reduction of oral malodor and for treatment of other oral cavity conditions, comprising substantially uniformly dispersed abrasive particles configured to at least par...  
WO/2011/158123A9
The present invention relates to a chewing gum composition that includes one or more layers surrounding a central core, at least one of the one or more layers surrounding the central core is a layer of chewing gum, wherein the central co...  
WO/2011/158123A2
The present invention relates to a chewing gum composition that includes one or more layers surrounding a central core, at least one of the one or more layers surrounding the central core is a layer of chewing gum, wherein the central co...  
WO/2011/154821A1
A method and machine (1) for coating confectionary product cores, whereby a mass of cores (2) for coating is loaded into a chamber (14) of a rotary drum (4) and coated to form a shell on each core; forming the shell including at least on...  
WO/2011/154398A1
The present invention relates to a method for coating edible products, in particular for the recovery of coating powder. Said method allows the powder present in the air aspirated from the coating machine to be recycled continuously or s...  
WO/2011/152656A2
The present invention relates to a laver-contained snack and a method for making the same. According to the present invention, the laver-contained snack is baked by applying, to one sheet of laver or kelp, a dough layer comprising: eggs;...  
WO/2011/153229A1
A dough-like confectionery material contains a solid particulate, a liquid, and a diffusion controller. The dough-like confectionery material is an effective replacement for panned coatings, and it can be applied to an edible substrate, ...  
WO/2011/152656A3
The present invention relates to a laver-contained snack and a method for making the same. According to the present invention, the laver-contained snack is baked by applying, to one sheet of laver or kelp, a dough layer comprising: eggs;...  
WO/2011/148166A1
A process for the manufacture of a layered confectionery product having discrete jelly and fat-containing confectionery components, comprising introducing a first of the components to a support, in molten or substantially- molten form, a...  
WO/2011/144214A1
The invention relates to a process for the manufacture of a composition comprising whey protein-stabilized-lipid-droplets and a process for drying the whey protein-stabilized-lipid-droplets to obtain a dry powder ready for re- hydration....  
WO/2011/146314A1
The present utility model provides a mold set used for dumpling or dumpling-like food product formation comprising a pair of jaws, the closure of which is configured to clamp a dough pad over a filling thereby forming a raw product of th...  
WO/2011/142593A3
The present invention relates to a method for making browning-inhibited eco-friendly apple chips having no additives, and to browning-inhibited eco-friendly apple chips having no additives made using the method. The method comprises the ...  
WO/2011/142439A1
Disclosed is a method which improves the quality of at least one item chosen from bread, noodles and sweets, and which imparts a softness and moistness and makes the item not prone to aging even after a certain period has elapsed after m...  
WO/2011/142593A2
The present invention relates to a method for making browning-inhibited eco-friendly apple chips having no additives, and to browning-inhibited eco-friendly apple chips having no additives made using the method. The method comprises the ...  
WO/2011/143465A1
This disclosure pertains to a sweetener composition having reduced bitter off taste. Also disclosed are methods of making a sweetener composition of the present invention and food products using the sweetener composition.  
WO/2011/135340A1
A cigarette pack (100) comprises a box having a top face, a bottom face, and a plurality of longitudinal faces connecting the top face to the bottom face. The longitudinal faces include a front face (103), a first bevel (106) situated on...  
WO/2011/131313A1
The present invention relates to a lozenge comprising at least 70% w/w sweetener, preferably at least 80% w/w, more preferably at least 90% w/w sweetener and binding agent wherein the binding agent comprises isomalt, preferably the bindi...  
WO/2011/128160A1
This invention relates to an edible ink, in particular to an ink suitable for printing by an ink jet printer, which ink can be printed on chocolate, especially chocolate covered ice cream products. At present chocolate covered ice cream ...  
WO/2011/129567A4
The present invention relates to a technique for delivering gases into the human body or generating gases inside the human body, such as a method for encapsulating gases and a gas storage vessel. The present invention relates to a gas st...  
WO/2011/129567A3
The present invention relates to a technique for delivering gases into the human body or generating gases inside the human body, such as a method for encapsulating gases and a gas storage vessel. The present invention relates to a gas st...  
WO/2011/129251A1
Provided is a soft candy having a good taste and excellent properties, the dough of which shows a high fluidity during the production process and which sustains a high emulsifying power and shows little oil oozing. By using a pea protein...  
WO/2011/129567A2
The present invention relates to a technique for delivering gases into the human body or generating gases inside the human body, such as a method for encapsulating gases and a gas storage vessel. The present invention relates to a gas st...  
WO/2011/128920A1
The present invention concerns a new method, and the relative equipment, for the production of single serving portions (15) of ice cream. The phases of the method comprise therefore the injection of a preparation in a fluid form into a m...  
WO/2011/126752A1
A process of purifying a caramel color solution comprising introducing the caramel color solution into an adsorbent wherein the adsorbent adsorbs 4-MeI to form a purified caramel color solution, and adding an acid to the purified caramel...  
WO/2011/125451A1
Disclosed is a white chocolate-impregnated food, which is obtained by impregnating a porous food with white chocolate dough, and which is characterized in that the white chocolate dough contains non-fat milk solids in an amount of 15% by...  

Matches 701 - 750 out of 22,924