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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 ...
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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-...
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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...
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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 ...
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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...
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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 ...
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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...
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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...
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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 ...
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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...
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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...
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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...
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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...
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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...
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WO/2012/007471A2 |
The present invention concerns die formed lollipops filled with chocolate and method of manufacture thereof.
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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.
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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 ...
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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...
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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...
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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;...
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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, ...
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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...
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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....
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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...
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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...
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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 ...
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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.
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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...
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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...
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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 ...
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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...
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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...
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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...
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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...
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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...
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WO/2011/123949A1 |
Described herein is an edible coating for food products in which the coatings comprises a polysaccharide cross-linked with a cross-linking agent solution. Also described herein are methods for coating food products and forming clusters o...
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WO/2011/126290A2 |
Disclosed herein is a method of manufacturing citrus snacks. In this method, citrus fruits are sliced in a natural state and dried under reduced pressure so that the citrus fruits may be dried while containing the same nutrients as when ...
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WO/2011/123311A1 |
Caramel color concentrates are prepared by subjecting a solution of caramel color to ultrafiltration through a semi-permeable membrane having a Molecular Weight Cut Off (MWCA) of no greater than 3000 Daltons to retain caramel solids, but...
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WO/2011/117641A1 |
The present invention relates to savoury consumable products comprising an extruded body portion, the body portion being formed with two or more channels disposed therein, wherein the channels contain a substance which is different from ...
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WO/2011/117012A1 |
This invention provides processes and apparatus for enhancing the nutritional value of food products. Nutrition-enhancing agents are applied or dispensed onto or into food products during their manufacture by food-grade controlled-drople...
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WO/2011/117637A1 |
The present invention relates to a confectionery product comprising an extruded body portion and at least one extruded tubule, wherein the tubule comprises a tube or a first material and a bore of a second material, and the tube is forme...
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WO/2011/117639A1 |
The present invention relates to a confectionery product including an extruded body portion; and a plurality of capillaries disposed in the extruded body portion, in which the body portion includes a mixture of confectionery compositions...
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WO/2011/117635A1 |
The present invention relates to a confectionery product comprising an extruded body portion, the extruded body portion comprising a plurality of conduits disposed therein, wherein the extruded body portion is substantially transparent a...
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WO/2011/117636A1 |
The present invention relates to a consumable product comprising an extruded body portion, the body portion being formed with a plurality of capillaries disposed therein, wherein the capillaries have a non-uniform cross section along the...
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WO/2011/117640A1 |
The present invention relates to a confectionery composition comprising an at least partially convoluted or rolled sheet of a confectionery material having at least one capillary disposed therein, wherein the composition has a longitudin...
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WO/2011/115423A2 |
The present invention relates to a microwavable puffing rice snack and a method for manufacturing the same, and more specifically, to a method for manufacturing a microwavable puffing rice snack in a type of pellet, comprising: a) mixing...
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WO/2011/114322A1 |
A molded food product is provided that has a high fat and protein content and a low carbohydrate content. The food product is suitable for human or animal consumption. The food product can serve as a snack or as a carrier for active ingr...
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WO/2011/107234A1 |
The present invention relates to a confectionery product, more specifically a hard candy containing an edible acid, and at least 95% w/w erythritol preferably at least 98% w/w erythritol, more preferably at least 99% w/w erythritol. The ...
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WO/2011/104564A1 |
A method of manufacturing products comprising an outer casing of a first material (12) and containing at least one chamber (18) filled with a second material (14) comprises extruding the first material through a die (10) to form an extru...
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WO/2011/105042A1 |
Deodorant compositions using a Mate extract have an advantage of having high safety with no side effect since the Mate extract is obtained from natural materials. However, these compositions suffer from a problem that the deodorant effec...
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