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WO/2016/166092A1 |
Disclosed is a confectionery product comprising: a hard, crunchy transparent outer coating comprising isomalt; a centre comprising one or more regions of confectionery material which are visible on the outer surface of the centre.
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WO/2016/168180A1 |
A production coater for coating a material with a solution or a suspension. The production coater including a cabinet with an integrated exhaust plenum providing an exhaust flow path from a coating drum to an output of the production coa...
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WO/2016/168296A1 |
A sugar coating or glaze with reducing sugars greater than about 16.5% and a viscosity ranging between 170 and 650 cP is applied onto an uncooked dough product during a continuous process in the production of baked snack foods. The sugar...
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WO/2016/168421A1 |
An edible material may be made of liquid, sugar, and one or more hydrocolloids. The edible material may be used to form edible cups, containers, and the like and may be capable of holding hot or cold liquids for extended periods of time,...
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WO/2016/164346A1 |
A method for extruding a confectionery is provided including supplying a plurality of ingredients to a mixer. The ingredients are mixed to form a confectionery composition in said mixer. Crystals are formed in the confectionery compositi...
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WO/2016/163880A2 |
The present invention relates to a piping bag assembly. It further relates to a closing assembly to be used in such a piping bag assembly. In addition, it also relates to a piping bag manufactured using the piping bag assembly and a corr...
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WO/2016/164470A1 |
The present disclosure provides oral, chewable dosage forms that are suitable for delivery of one or more active ingredients to a consumer, particularly a human individual. The dosage forms can be configured as multicomponent composition...
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WO/2016/164774A1 |
Processes for dispersing a flavors in confections are disclosed. Once process includes heating an oligosaccharide to a temperature sufficient to melt the oligosaccharide, thus producing a melted mass, dispersing a flavor in the melted ma...
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WO/2016/156426A1 |
The present invention relates to a method for reducing the amount of total and saturated fats in confectionery fillings, in particular confectionery fillings based on fat continuous dispersion through the lubrication of a dry and powdery...
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WO/2016/151080A1 |
The present invention is directed to an edible coating comprising rhodoxanthin. This edible coating has preferably a red value a* of at least 36 at the CIELAB color scale. In embodiments of the present invention the edible coating furthe...
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WO/2016/151083A1 |
The present invention is directed to an edible coating comprising milled rhodoxanthin having an average particle size D(v,0.5) in the range of from 400 to 650 nm, more preferably in the range of from 500 nm to 600 nm, measured by Laser D...
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WO/2016/153177A1 |
The present invention relates to a manufacturing method of puzzle shape drawing cookies. In particular, more specifically, the design of cookies which express a fairy tale or a piece of a picture in a story is worked with a computer CAD ...
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WO/2016/150977A1 |
The present invention relates generally to the field of aerated fat-based confectionery material. One aspect of the invention provides an aerated fat-based confectionery material having a continuous lipid phase and a porosity of between ...
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WO/2016/149477A1 |
The present invention relates to a low-fat water-in-oil (W/O) emulsion comprising a fat phase in an amount of at most 60 wt% relative to the total weight of the emulsion, an aqueous phase dispersed within the fat phase and an emulsifier ...
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WO/2016/146141A1 |
Device (I) for coating particulate material, comprising a vertical central column (1), a supply means (2) for supplying the device with particulate material to be coated, and a discharge means (3) for discharging coated particulate mater...
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WO/2016/146179A1 |
The present invention relates to a marzipan spread suitable to be used on bread, pastry, cakes and other food stuff. Specifically, the present invention relates to a marzipan spread comprising: - 50 to 80% (wt) marzipan; - 10 to 30% (wt)...
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WO/2016/142778A1 |
The invention relates to a method for preparing food to be preserved with sugar, comprising steps consisting in: placing the food to be preserved in a cooking vessel with a pre-determined quantity of sugar syrup or honey syrup; carrying ...
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WO/2016/140881A1 |
In some embodiments, a protein-coated product includes an edible center and a protein-fortified coating including at least 30% by weight of protein. In some embodiments, the protein-fortified coating includes 30% to 70% by weight of prot...
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WO/2016/136688A1 |
The purpose of the present invention is to provide an oil or fat with a heightened oil or fat taste, in particular the rich taste which acts as a base. Another purpose of the present invention is to provide a food product containing said...
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WO/2016/138316A1 |
A bread product and method of manufacturing the artisan bread product that eliminates or reduces the need to proof dough after thawing is discussed. One example method comprises mixing ingredients to create a dough, bulk fermenting the d...
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WO/2016/136869A1 |
This gum candy composition is characterized by being obtained by blending together, in proportion, 20-28 parts by mass of (A) gelatin, as a solid component, 60-66 parts by mass of (B) hydrogenated starch hydrolysate, and 10-16 parts by m...
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WO/2016/137615A1 |
Disclosed are methods and systems for coating food pieces with edible particles. The methods include simultaneously applying liquid and edible particle components of a coating to a food piece.
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WO/2016/134142A1 |
A method of making a solid, combined protein and fruit product includes preparing a concentrated protein mixture including at least one concentrated protein, adding at least one concentrated fruit to the concentrated protein mixture to f...
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WO/2016/131727A1 |
A cutting and shaping assembly (1) for chewing gum, candy and the like which comprises a collection magazine (2) for blanks (3) and a conveyance line (4) for the blanks (3) in order to convey them from the exit opening (6) of the magazin...
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WO/2016/132756A1 |
The present invention addresses the problem of providing a paste-type fatty food that contains a preset amount of a fat or oil, can be easily handled during manufacturing and yet has a heat resistance and smooth meltability in the mouth....
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WO/2016/133125A1 |
Provided is stick-shaped baked confectionery produced by shaping a dough into sticks, said dough comprising, per 100 parts by mass of at least one member selected from the group consisting of starch and wheat flour, 15-80 parts by mass o...
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WO/2016/130942A1 |
Compositions that provide sustained energy up to 8 hours with an amount of caffeine that is less than 25 mg are described. The compositions comprise at least an astragaloside compound, a ginsenoside compound, a stilbenoid compound, and c...
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WO/2016/126225A1 |
Invention is about a new fairy floss machine which provides an untouched integrated procedure for all the stages of making a fairy floss that is known as pashmak.
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WO/2016/126642A1 |
A coated confectionery is provided including a confectionery core and a shell surrounding said confectionery core. The shell includes a soft coating including at least one layer of a first coating material and a hard coating including at...
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WO/2016/126629A1 |
A method of rapidly coating a confectionery is described. The method includes the steps of providing a confectionery core, forming a first-coating surrounding the confectionery core by applying at least one layer of a first syrup followe...
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WO/2016/120179A1 |
The present invention relates to a sugar confectionery composition comprising an alcohol-containing phase and a sweet-containing phase, wherein the composition, when set, is in the form of a single-phase amorphous mass. The invention als...
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WO/2016/116619A1 |
The invention relates to a preferably pasty sugar mass for the production of bakery products and/or confectionery, in particular a fondant or dry fondant. The sugar mass contains cellobiose and optionally also lactose and is characterize...
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WO/2016/118326A1 |
A marshmallow candy includes a marshmallow that has been dried or cooked to a taffy- like consistency. In the dried state, the marshmallow candy is sufficiently hard to the touch such that the marshmallow candy resists flexing when squee...
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WO/2016/113318A1 |
The present invention relates to a process for producing a piece of soft confectionery, wherein the process comprises as process steps a) providing a soft precursor confectionery mass, characterized by a water content in a range from 15 ...
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WO/2016/114686A1 |
The invention relates to the food industry, and more particularly to producing assorted shaped confectionery products from a pliable confectionery mass. The technical result is the creation of a shaped confectionery product designed such...
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WO/2016/112212A1 |
The embodiments disclosed herein relate to edible print substrates. The edible print substrates can include one or more starches, celluloses, dextrins, sugars, humectants or plasticizers, or emulsifiers, or combinations thereof. In certa...
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WO/2016/102186A1 |
A process for manufacturing lollipops with a filling, comprising the following steps: • - providing a mass consisting of a cooked composition of confectionery or candy; • - processing the mass consisting of the cooked candy compositi...
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WO/2016/103149A1 |
The present Invention relates to a method for providing a multi-layered, hollow, chocolate figure with a print in edible colour preparation, comprising providing one half of a hollow, chocolate figure with one or more types of edible col...
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WO/2016/105879A1 |
A dough-like confectionery material contains a solid xylitol particulate, a liquid, and a carboxymethyl cellulose. The dough-like confectionery material is used in combination with at least one layer of a chewing gum composition to form ...
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WO/2016/097834A1 |
A disposable piping bag comprising a pair of side panels having joined side edges, the bag having a substantially conical configuration, the side edges extending downward to a sealed or unsealed tip and extending upward to an opening alo...
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WO/2016/100947A1 |
A chewy confectionery product having a cylindrical shape. The chewy confectionery product is substantially free of wheat and traditional texturizing agents such as gelatin, starch and albumin and is able to retain its shape for an extend...
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WO/2016/096232A1 |
The present invention relates to a method for reducing the amount of total and saturated fats in confectionery fillings, in particular confectionery fillings based on fat continuous dispersion. The invention also relates to the reduced i...
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WO/2016/097067A1 |
The present invention relates to a sugar replacement composition, which is based on a novel and innovative combination of ingredients such that the sugar replacement composition gives rise to one or more advantageous use characteristics ...
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WO/2016/094519A1 |
A dispensing gun assembly includes a frame, a rod, a piston, a driver, a trigger, and a linkage. The rod slideably connects with the frame for linear movement with respect to the frame. The piston connects with the rod for movement with ...
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WO/2016/094573A1 |
Provided is a safety handle e.g., for immovably holding the candy of a lollipop, comprising: longitudinally extending handle portion comprising a main body of sufficient length to be held by a full human hand; and a curved mouthpiece por...
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WO/2016/091917A1 |
The present invention relates to a milk-based snack which is cooked-extruded into vacuum and which is characterized by a fast melt-in-the-mouth profile. This invention also relates to a coated extruded milk-based snack and to a process f...
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WO/2016/083110A1 |
The present invention relates to an apparatus for applying stripes of liquid coating on a confectionery product comprising a rotatable applicator for liquid coating, at least one shield positioned above the rotatable applicator to collec...
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WO/2016/085159A1 |
Disclosed is an invention relating to a puffing apparatus for producing snacks. The disclosed puffing apparatus for producing snacks comprises: a grain input part; a rotational member which is installed at the lower section of the grain ...
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WO/2016/085117A1 |
The present application relates to a method for preparing red ginseng hodugwaja (Korean walnut cake) in which the outer layer ingredients of the hodugwaja include 5±2.5 wt% of a red ginseng ingredient, and the taste of hodugwaja and the...
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WO/2016/081932A1 |
The present disclosure is drawn to naturally sweet fibrous blends as well as fibrous saccharide blends. The naturally sweet fibrous blend can include from 15 wt% to 85 wt% natural isomalto-oligosaccharide, from 10 wt% to 75 wt% by weight...
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