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WO/2013/149895A1 |
The present invention provides a mold for a stick-based confection, the mold comprising: a first part having a first cavity corresponding to the shape of one part of the confection and a further recess in communication with the first cav...
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WO/2013/149893A1 |
The present invention provides a container for a stick-based confection, the container having an open end characterised in that the container also has an openable aperture located distal to the open end. The invention also provides a pro...
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WO/2013/148322A1 |
The present disclosure describes an ultrasonic rotary molding system that is used to form edible compositions or food products as they move along a conveyor belt. The food products are formed by an ultrasonic rotary wheel that includes o...
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WO/2013/143722A1 |
The invention relates to a device for the metered delivery of a pumpable mass (1) onto an optionally moved carrier body (15) in a delivery zone (16), comprising: a pump arrangement (2) for displacing the substance (1) through a delivery ...
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WO/2013/145590A1 |
The present invention improves the temporal stability of a multi-layered chewing gum. Adjusting the blended amount of a gelling agent, in particular gelatin, within an edible, in particular a soft candy (to 1.5-6 wt% in the edible; 1.5-1...
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WO/2013/141854A1 |
A coating for food and a food product having the coating are disclosed. During manufacturing and processing, the coating can be formed from a binder and a flavor system adhered to the binder. The coating can be formed by one or more laye...
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WO/2013/139505A1 |
The present invention relates to a machine (1) for producing food products (11, 11', 11 ") comprising a supporting structure (2), a loading portion of a precursor (10) of the food products (11) and a moulding station (4) of the food prod...
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WO/2013/138246A1 |
A chocolate confectionery and a method for manufacturing same chocolate confectionery where the chocolate confectionery has multiple pearls of flavor distributed evenly throughout a base chocolate wafer such that the flavor and consisten...
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WO/2013/138812A1 |
Apparatuses, systems, and methods are disclosed for an anhydrous mix 204 for a food product coating 106. A method includes providing one or more anhydrous sweeteners. A method includes providing an anhydrous stabilizer 304, 314. A method...
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WO/2013/129458A1 |
Disclosed is a baked confectionery which is obtained by baking a fatty or oily confectionery containing nuts and preferably contains a compound selected from the group consisting of isomaltulose, mannitol and maltitol. Also disclosed is ...
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WO/2013/120838A1 |
The invention relates to processes for producing hard caramels from isomalt while maintaining strict pH values, and to mixing compositions comprising isomalt and optionally pH buffer substances with a defined pH.
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WO/2013/119799A1 |
The invention provides a multi-layered smokeless tobacco product comprising two or more formulations with varying properties. In some embodiments, the smokeless tobacco products provide combinations of different organoleptic properties w...
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WO/2013/117709A2 |
The invention relates to a nozzle for dispensing closure material, in particular a fat mass, in order to close a consumable hollow body, to a casting machine having a nozzle, and to a method for producing a closure for a hollow-body-like...
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WO/2013/113075A1 |
The present invention provides a decoration formed from a mixture of a decorative base and a colour additive, the decorative base comprising a quantity of a thickening/hardening compound, pure icing sugar and water, wherein the decoratio...
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WO/2013/110576A1 |
The present invention relates to a tooth-friendly sugar confectionery which is based on a gelatin gel and comprises approximately 1 to approximately 15% by weight gelatin, wherein the sugar confectionery comprises trehalose and a resista...
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WO/2013/110701A1 |
A machine (1) for producing food products, in particular confectionery products, said machine being characterized in that it comprises a supporting structure (2), a loading station (3) of a precursor of said food products and a moulding ...
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WO/2013/108206A1 |
Method for producing a hollow body formed by a pair of wafers (2, 2a), welded together along respective mating annular surfaces (4), by applying an aqueous moistening liquid to at least one of the mating surfaces of the wafers, previousl...
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WO/2013/106815A2 |
This application relates to a snack food product, and more particularly, to a snack food product food product that contains just two solid ingredients (nuts and dried fruits) and a syrup. In certain embodiment the snack food product cont...
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WO/2013/102421A1 |
Disclosed are a cube sugar and a preparation process thereof. The cube sugar comprises raw material components in the following formulation ratio: 10 - 95 parts by weight of isomalto-oligosaccharide and 10 - 90 parts by weight of a sugar...
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WO/2013/099933A1 |
Provided is a white chocolate-impregnated food wherein a plant powder-containing white chocolate is impregnated into a porous food. The median diameter of the plant powder is 5-20 μm. In the white chocolate-impregnated food, the plant p...
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WO/2013/092503A1 |
The present invention relates to a method of making a confectionery product, especially a frozen confection with a patterned coating, which comprises applying a liquid coating material to the surface of the confectionery product and allo...
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WO/2013/086597A1 |
Process for producing açaí-based panned confectionery consisting of the production of a centre prepared by extrusion of a mixture of degreased Brazil nut flour, rice flour and chestnut flavouring, and two alternative panning processes:...
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WO/2013/087354A1 |
The present invention relates to aerated food products with enhanced foam stability comprising aggregated proteins in the form of mixtures of fibrils together with at least one other type or structure of aggregates such as worm-like aggr...
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WO/2013/085370A1 |
The present invention relates to a cracker composition containing xylose, to a cracker made from the composition, and to a method for preparing the composition, wherein xylose is included not only to achieve excellent coloring and gloss ...
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WO/2013/085963A1 |
A rapidly dissolving comestible solid is disclosed that includes a fondant formed from a super saturated solution having a bulk sweetener, a hydrocolloid, a texturizing agent, and water. Other ingredients may also be added, and in embodi...
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WO/2013/083981A2 |
An edible jelly product, being a body formed from a mass of jelly-forming material by a progressive advancement of said mass to a forming station and progressive formation of the body at the forming station, wherein said mass comprises a...
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WO/2013/083601A1 |
The present invention relates to a sugar confectionary product on the basis of a gelatin gel comprising approx. 1 to 15% gelatin by weight and approx. 20 to 85% of at least one sugar and/or sugar substitute by weight. In order to increas...
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WO/2013/085629A1 |
The Present Invention relies upon a physical process for preparing reduced fat, high fiber, high protein, low calorie roasted snack nuts. The process of the Present Invention exhibits significantly lower process times and higher yields t...
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WO/2013/079716A1 |
The present invention is directed to a fiber enriched filling composition for a chocolate product comprising: a. a steviol glucoside and/or steviol glycoside, b. fat, c. fibers, d. a polyol. Further, the present invention is directed to ...
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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...
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WO/2013/077900A1 |
A fruit-flavored melt-away confection made of a fruit based anhydrous component, along with sweeteners, dairy, and suitable confectionary fats wherein the intimate incorporation of the fruit based component and the acidic pH of the confe...
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WO/2013/074951A1 |
A process for making a confection, including the steps of mixing a confection mass containing at least 80 wt. % sweetener; melting the confection mass; crystallizing the confection mass; and forming that confection mass, wherein the resu...
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WO/2013/068154A1 |
A process for producing a decorated coated frozen confection product, the process comprising the steps of: applying a layer of a coating material to a frozen confection; ink-jet printing a fat-based ink onto the coated frozen confection ...
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WO/2013/068425A1 |
The present invention relates to the use of cocoa particles as the emulsifier system for the stabilization of a water-in-oil or oil-in-water emulsion. In another aspect there is now provided a confectionery product comprising cocoa parti...
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WO/2013/068426A1 |
There is provided a device for the aeration of food products comprising a mixing head having at least one set of rotor-stator combinations. Each rotor-stator combination comprises a rotor and a stator with complementary toothed rims whic...
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WO/2013/068677A1 |
In order to mould food products having at least one impression in relief, which is recessed and/or protrudes, the invention provides a moulding device (2) having at least one interface (3) which is disposed, removably or permanently, in ...
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WO/2013/061750A1 |
[Problem] To provide an oily food, which scarcely shows grain formation or solid-liquid separation, is not hard at low temperatures and easily melts in mouth, and an oil or fat composition having a low trans fatty acid content which is t...
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WO/2013/061061A1 |
The present invention relates to paint, for use in the decoration of food, for example, for use in cake decoration. Specifically the invention relates to metallic aqueous paints, including edible paints, comprising a pearlescent pigment,...
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WO/2013/052114A1 |
The subject matter of this invention is a composition and method of making a water- dispersible, stabilizing colloidal microcrystalline cellulose:xarboxymethylcellulose composition. The method of making the composition does not require a...
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WO/2013/052118A1 |
Methods of making a high gel strength, water-dispersible, stabilizing colloidal microcrystalline cellulose composition are disclosed. This stabilizer composition is useful in many food and non-food applications.
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WO/2013/052659A2 |
A corn tortilla chip on which a sweet topping has been added to create a candied corn chip.
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WO/2013/051687A1 |
The present invention pertains to a coated confectionery whereby adequate shellac coating of a center of complex shape enhances the wear-resistant and heat-resistant shape retention properties of the center. More specifically, the presen...
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WO/2013/050286A1 |
A process for modifying starches comprises atomising an aqueous slurry of a non- pregelatinised, granular, high amylose starch into an internal chamber in a bi-fluid nozzle of a dryer and treating the atomized slurry, in the internal cha...
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WO/2013/045503A1 |
The invention relates to a device (1) for distributing flowable or pourable substances, for example chocolate, comprising at least one metering element (2) with at least one metering channel (3) that can be brought into fluidic connectio...
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WO/2013/049040A1 |
A method for preparing a custom flavored snack food includes the provision of a quantity of a snack food (502) that is at least partially cooked and at least one seasoning powder (506). The snack food (502) is placed in a coating contain...
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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...
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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...
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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...
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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...
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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...
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