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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...
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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 %.
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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...
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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...
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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...
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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% ...
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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...
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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,...
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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...
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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...
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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...
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WO/2012/126655A1 |
The present invention relates to a method for the preparation of aerated food products, such as marshmallows and marbits.
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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 ...
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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...
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WO/2012/116011A2 |
An ingredient delivery system for popcorn kernels is described. The ingredient delivery system can include multiple layers. The synergy formed from the multiple layers of the ingredient delivery system results in a popped popcorn with mi...
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WO/2012/115469A2 |
The present invention relates to an anti-inflammatory functional food composition for oral administration, and more particularly, to a method for extracting, from grain and fruit, active ingredients which are effective in preventing infl...
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WO/2012/111327A1 |
Provided is a method that is for producing a food product containing a rice starch gel and that contains: a step for mixing rice powder or rice starch and an enzyme; a step for processing the starch granules in the rice starch or rice po...
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WO/2012/112299A1 |
Described herein are edible glues and customized applicators for delivering the same.
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WO/2012/112515A1 |
Disclosed are confectionery products having multiple flavors and multiple textures. More particularly, the confectionery products are multilayered products comprising a powder interior portion, a chewy confectionery composition portion, ...
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WO/2012/107206A1 |
The present invention relates to the use of microcarpalide or a derivative or a stereoisomer or a salt or a hydrate thereof as a sweetener and/or a sweetness enhancer, to sweetener compositions comprising microcarpalide or a derivative o...
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WO/2012/107203A1 |
The present invention relates to the use of nobiletin or a derivative or a hydrate thereof as a sweetener and/or a sweetness enhancer, to sweetener compositions comprising nobiletin or a derivative or a hydrate thereof, and, optionally a...
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WO/2012/108894A1 |
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...
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WO/2012/106582A2 |
The present embodiments provide for edible confectionery compositions made of natural ingredients, comprising a confectionery main body that includes, within the main body, a confectionery functional ingredient vehicle. The functional in...
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WO/2012/098304A1 |
The present invention relates to a device (10) for driving a thin planar carrier for transporting chocolate confectioneries (9) having exited coating equipment (1), said device (10) comprising a frame (11) for receiving a removable rigid...
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WO/2012/098401A1 |
The apparatus (100) includes a die head (1 18) for extruding a main comestible material to form an extrudate body. A plurality of nozzles (160, Fig. 7) is located within the die head for introducing a comestible fluid into the extrudate ...
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WO/2012/097043A1 |
A mold for forming at least one food product with a measurement unit, wherein the mold has a filling side and a back side opposite to said filling side. Further, the measurement unit comprises: measuring means configured to measure at le...
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WO/2012/093083A1 |
The invention relates to a method for production of food products, in particular to the production of an agglomerated gel particle food product having a firm hand-held texture but disintegrate upon oral intake without mastication and the...
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WO/2012/093139A1 |
The invention relates to a process for producing confectionery products, which comprises the following successive steps: production of a base composition of a sugar component with one or more sugar-containing constituents, the sugar cont...
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WO/2012/089691A1 |
The present invention relates to a solid confectionery product comprising pressure agglomerated powder ingredients, wherein said powder ingredients comprise an oil powder, the use of an oil powder for the preparation of a solid confectio...
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WO/2012/090860A1 |
Provided is a food containing milk ceramide that solves the problems of sedimentation and non-uniformity within the food. Also provided is a process for producing the food. Milk ceramide is transformed into a paste and added to a food. I...
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WO/2012/092255A1 |
A low cariogenic, low-laxation hard candy product having acceptable clarity and cold flow stability, contains a bulking sweetener agent, comprising isomaltulose, trehalose, erythritol or combinations thereof and a doctoring agent, compri...
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WO/2012/084148A1 |
The invention relates to a fondant containing at least one sweetness enhancer, isomaltulose, preferably isomaltulose and trehalose, in the form of a crystalline phase and glucose in the form of a non-crystalline phase, to a method for pr...
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WO/2012/080360A1 |
A process for producing a frozen confection product having a patterned coating, the process comprising: applying a layer of a liquid coating material to a frozen confection; then applying a liquid patterning material onto the coating mat...
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WO/2012/074436A2 |
The invention relates to the food industry, in particular to the production of confectionery items with the addition of various biologically active substances and, more specifically, the production of a boiled sweet with tonic properties...
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WO/2012/071035A1 |
Jelly confectionery products and methods of producing the jelly confectionery products are provided. In a general embodiment, the present disclosure provides a jelly confectionery product having 1) an ingredient including fruit juice, fr...
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WO/2012/066961A1 |
A composition that enables the hygroscopicity of sodium stearoyl lactylate to be improved is provided. The present invention pertains to a composition containing sodium stearoyl lactylate and dietary fiber.
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WO/2012/064591A1 |
A process is disclosed for adhering an edible printed image to a chocolate confectionery product. The process includes providing a transfer sheet having a transparent edible film applied thereon, printing a mirrored image on the transpar...
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WO/2012/062030A1 |
A healthcare food with benefits to lung, which is prepared by mixing the materials selected form (in wt.part) lily 6-12, tremella 3-10, apricot seed with skin 3-10, bulb of David Fritillary 6-15, sweet orange peel 3-10, bulb of Chinese C...
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WO/2012/062031A1 |
A functional drink made by pinecone, fresh pear pericarp and other raw materials, having an effect of nourishing lung is provided.
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WO/2012/060771A1 |
A method of providing a piping bag which is prefilled with pipable paste and in which a piping nozzle or part thereof is applied comprises placing the piping nozzle in an initial position in the piping bag, which initial position is loca...
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WO/2012/061675A1 |
A composition of chemically purified soluble mannans from legumes' seeds (e.g. Ceratonia siliqua, Cæsalpinia spinosa Trigonelle foenum-graecum, and Cyamopsis tetragonolobus) and their use in the assembly of palatable dietary supplements...
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WO/2012/057291A1 |
The present invention relates to a process for producing a phenolic polymerizable compound represented by formula (1) or (2) (wherein X1-X9 independently represent a hydrogen atom, a hydroxy group, a saturated or unsaturated linear or br...
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WO/2012/052128A1 |
The present invention relates to a confectionery product containing 60 to 90% w/w polydextrose and at least two texturing agents, preferably gelatin and xanthan gum and/or locust bean gum. More preferably the gummy confectionery product ...
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WO/2012/052127A1 |
The present invention relates to a confectionery product containing 60 to 90% w/w polydextrose an edible acid selected from the group malic acid, lactic acid, acetic acid and mixtures of two or more thereof, and at least two texturing ag...
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WO/2012/052471A1 |
Disclosed is an edible product containing 15-80 wt% of triglycerides, 20-85 wt% of filler, and at most 15 wt% water, wherein the triglycerides contain as acid residues 20-70 wt% of total SAFA, at most 5 wt% of TFA, thereby C8, C10 and C1...
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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...
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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...
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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...
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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...
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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, ...
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