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WO/2011/092669A1 |
This invention is related to a method and apparatus for producing popping candy which is formed in moulds. In the method of this invention a reactor (3;3') which comprises one or more trays (1) that will hold the product; one or more mov...
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WO/2011/090654A2 |
A confectionary product has a hollow, pliable tube containing a flowable confectionary material and an enlarged head secured to one end of the tube, the opposite end of the tube being sealed. The head has one or more dispensing openings ...
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WO/2011/089824A1 |
Disclosed is a process for producing a snack food that has excellent shape-formability, requires a short baking time for production thereof, has good appearance after baking and a light and good texture, and is rarely cracked or broken, ...
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WO/2011/089596A1 |
A toy article comprising at least one connection element and being made of a material configured to be rigid when in a dry state and flexible after being wetted, and being edible.
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WO/2011/086390A1 |
A confectionary product including first and second edible portions (10,20). The second portion (20) has a removable item (30) partly therein and partly extending therefrom. The confectionery product is intended to give an edible treat wi...
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WO/2011/084760A2 |
Disclosed are particulate coating compositions containing powdered gum arabic. Also disclosed are particulate coated confectionery and methods of preparing the coated confectionery.
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WO/2011/083931A2 |
Disclosed is a grain-puffing apparatus in which a pressure lid moves in the upward and downward directions by means of an operating cam directly connected to an elevation driving source, to thereby reduce the overall size of the apparatu...
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WO/2011/084759A2 |
Disclosed are particulate coated multi-region structures prepared from sugar free confectionery products and chewing gum.
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WO/2011/080887A1 |
Disclosed are a sebum secretion-blocking composition and a food or beverage containing the sebum secretion-blocking composition. Extensive studies have been made, and it is found that the secretion of sebum can be blocked when a collagen...
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WO/2011/082050A1 |
A confectionary product has a confectionery center coated with a hard and crunchy confectionary coating formed from rapid crystallizing saccharide, a viscosity increasing agent, and a film forming agent.
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WO/2011/078839A1 |
A candy food product comprises a candy pop having a hard candy rod formed and supported at a support base, and a dispenser shaped as a personal electronic device for storing a plurality of confectionary powders in a plurality of confecti...
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WO/2011/067313A1 |
Use of 2 -methoxy- 5 - (phenoxymethyl) phenol to create or modify the sweetness of consumable products. This compound may be used in methods to create or modify the sweetness of consumable products.
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WO/2011/064590A1 |
A lollipop stick feeder (10) to guide lollipop sticks (20) into a mould cavity of a mould, the feeder comprising an entrance end portion (12) and an exit end portion (13), and a passageway (14) arranged to allow a lollipop stick to be co...
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WO/2011/064747A1 |
A packaged food product comprising a tray (2) containing an edible composition having a layered structure, comprising: -at least one composite layer (24) comprising puffed cereal grains (G) embedded in a matrix of edible material (22); a...
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WO/2011/061121A1 |
The present invention relates to water-based coatings for frozen confectioneries intended for animal consumption. In particular, it relates to the use of starch and protein in the preparation of a low fat water-based coating for a frozen...
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WO/2011/058342A1 |
A confectionery dispenser comprising a container for holding confectionery such as jellybeans, the container (10) being made from an edible material, such as chocolate. In a preferred embodiment, the container comprises an aperture such ...
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WO/2011/054049A1 |
A process for the preparation of a foamed confectionery containing a non-foamed centre filling, the process comprising the steps of (i) preparing a foamed confectionery composition, (ii) depositing the foamed confectionery composition an...
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WO/2011/056873A1 |
The systems and methods described herein relate to automatically seasoning meat. In particular, the systems include a seasoning dispenser positioned over a moving conveyor. The conveyor is coupled to a partially perforated drum having ag...
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WO/2011/049535A1 |
Our machine processes the chocolate as fibriform with Cutting Blade (30), Plain Blade (31) installed with a Cutting Cartridge (29). In addition the Plain Blade (31) performs a different presentation by processing the chocolate in a speci...
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WO/2011/049166A1 |
Disclosed is an impregnated food, wherein a porous solid edible food has been impregnated with a foamed food dough, providing a feeling of unity between the porous solid edible food and the foamed liquid food dough and having a light tex...
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WO/2011/049417A2 |
The present invention provides: (a) gluten additive rice noodles, rice cakes, rice sweets, rice cookies and compositions for making rice bread; (b) rice breads; and (c) preparation methods thereof. The present invention not only provides...
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WO/2011/042773A1 |
The drum coater comprises a substantially cylindrical drum (11) with a peripheral wall and a substantially horizontal axis of rotation. The method comprises providing a coating zone within the drum, feeding tablets into the drum, spinnin...
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WO/2011/044373A2 |
Methods and apparatus are provided for preparing multi-layered confectionery compositions. The multi-layered confectionery compositions are formed using a co-extrusion process of at least two different confectionery compositions that hav...
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WO/2011/039861A1 |
Provided is a bean paste containing soy pulp wherein soy pulp is mixed into the bean paste as a filler content. A method to manufacture adzuki bean paste containing soy pulp is characterized in that refined soy pulp obtained by crushing ...
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WO/2011/040082A1 |
Disclosed is a novel composition which has a function of accelerating production of laminin-332. The composition is stable and safe, and can be used routinely. Specifically disclosed is a laminin-332 production accelerating composition w...
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WO/2011/040166A1 |
Provided is a novel composition that acts to inhibit and/or ameliorate wrinkle formation, does not have adverse effects like those of retinoids, and is highly photostable. An oral composition for reducing wrinkle formation and an oral co...
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WO/2011/040185A1 |
Provided is a stable and safe oral composition that acts on the barrier function of the skin to reduce and/or prevent skin roughness. An oral composition for reducing skin roughness and an oral composition for preventing skin roughness a...
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WO/2011/038882A1 |
The present invention relates to a confectionery product, more specifically a hard candy containing an edible acid, inulin-based polymers, or inulin-based polymers, carrageenan and at least 85% w/w erythritol wherein the ratio of inulin-...
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WO/2011/033807A1 |
The properties such as texture of various foods and drinks can be improved. Disclosed is a material for improving properties of foods and drinks, the material comprising low-viscosity glucomannan which shows a viscosity, as a 3% aqueous ...
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WO/2011/033954A1 |
Disclosed is a soft candy that is sufficiently chewable even if sourness has been removed, and has, for example, excellent compatibility with milk flavors, green tea flavors, and the like. The soft candy, which combines at least sacchari...
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WO/2011/027103A1 |
The present invention relates to a confectionery composition which is able to provide a new and improved flavour and texture experience for a consumer. The confectionery composition has interconnected pores therein which contain a fill m...
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WO/2011/021372A1 |
Disclosed is a method for producing a food product containing a starch gel, comprising: a step for obtaining an enzyme-treated starch by treating starch granules with an enzyme at a temperature between approximately 10ºC and approximate...
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WO/2011/020527A1 |
The present invention related to an improved method of producing a compressed product containing isomalt having a volume mean diameter preferably not smaller than 250 μm. The method is based upon agglomeration and the volume mean diamet...
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WO/2011/014960A1 |
Disclosed herein is a process producing a therapeutic comestible gummie product, the process comprises providing a sugar and/or sugar alcohol, water and heating to at least 80°C to produce a first mixture. A gelling agent and water is a...
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WO/2011/015443A1 |
The present invention has as an objective to provide protein particles which have strongly reduced surface activity, and can be used as an ingredient in foams and aerated food products while not interfering with stabilisers at the gas bu...
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WO/2011/012260A1 |
The present invention relates to a machine for producing candy from a mass (2) of sugar bar or similar material, comprising: - a rotatable die-ring (6) having an axis of rotation and a number of circumferentially spaced, radially extendi...
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WO/2011/010105A1 |
A method for producing a temperature tolerant confectionery composition, in particular, a temperature tolerant chocolate composition, and compositions producible by the method. The method comprises mixing a liquid comprising water as a f...
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WO/2011/010723A1 |
Disclosed is a candy wherein loss of a soft component contained therein is minimized, allowing the benefits of the soft component to be enjoyed, and a feeling of roughness in the mouth is reduced. Also disclosed is a method for manufactu...
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WO/2011/011271A1 |
Chocolate flavored compound coating and nut butter based coated snack products are provided whose coatings are resistant to rub-off or oiling out of the nut oil constituent as well as methods for preparing such coated snack products. The...
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WO/2011/007404A1 |
Novel β-amylase having excellent practical applicability is discovered. Thus, disclosed is practical use applications of the β-amylase. Specifically disclosed is a method for improving a food, which is characterized by allowing β-amyl...
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WO/2011/001318A1 |
The present invention relates to the field of encapsulation. More particularly, it relates to a process for encapsulating an active ingredient such as preferably flavouring ingredients in or on an edible composition, the encapsulating ma...
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WO/2010/151325A1 |
A candy for use as a game having multiple portions, e.g., layers or sections, bearing images of icons (messages, symbols, indicia, numbers, letters, etc.) which are revealed upon the consumption of the layers, or breaking away or consump...
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WO/2010/142941A1 |
An extrusion die head for the extrusion of hollow or centre-filled shapes as well as apparatus comprising the extrusion die head and methods employing the die head. The extrusion die head (10) is for the preparation of a plurality of cen...
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WO/2010/137042A1 |
Device (1) for spreading fluid or paste products (8), comprising a body (2), a spatula (3), situated in that body and a seal (4). The device (1) may be coupled to a product container (5) by means of welding, threaded connection or by oth...
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WO/2010/137938A1 |
To provide a confectionary groups of products such as candy, press tablet, starch-deposit chews, chewing gum and soft drinks which has an anti mosquito bite property, is always clean, saves resources by forming the microcapsule technolog...
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WO/2010/133267A1 |
The invention relates to sucralose-containing artificial sweetener compositions with reduced physiological calorific value (energy content) for sweetening food and drink, in compacted or pressed form (for example compacts, tablets, pills...
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WO/2010/132205A1 |
The present invention is directed to film coating compositions for use on oral dosage forms such as compressed tablets and other orally-ingestible substrates which contain a fine particle size detackifier. The film coating compositions c...
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WO/2010/127353A2 |
Provided are oral compositions and devices comprising an active agent that is one of chlorine dioxide-generating components, a chlorine dioxide-containing solution, and combinations thereof.
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WO/2010/122425A2 |
A barrier composition for use in foodstuffs comprises from 1% to 40% by weight of a starch having a degree of polymerisation of no more than 90 and from 40% to 90% by weight of a plasticizer, preferably glycerol, for the starch, the rati...
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WO/2010/121492A1 |
A method for preparation of an aqueous foam, wherein the foam is stabilised by water-insoluble solid particles, and wherein the foam has been heated. The foam can be used to create stable aerated food products.
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