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WO/2010/035704A1 |
Disclosed is a food or beverage comprising a free long-chain fatty acid or a salt thereof and an emulsifying agent, wherein the free long-chain fatty acid or the salt thereof and the emulsifying agent together form an oil-in-water type e...
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WO/2010/034973A1 |
The present invention relates to a confectionery product comprising an extruded body portion, the body portion being formed from a material which is liquid during extrusion and which has a plurality of capillaries disposed therein, the c...
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WO/2010/034979A1 |
The present invention relates to a confectionery product comprising an extruded body portion, the body portion having three or more capillaries disposed therein which extend substantially parallel to one another in two or more different ...
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WO/2010/033285A2 |
A method of treating or preventing radiation damage by administering to a patient in need of treatment at least one therapeutically effective amount of a mesenchymal stem cell genetically altered to secrete extracellular superoxide dismu...
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WO/2010/031502A1 |
A fat-based confectionery material with a continuous fat phase characterised in that the material is dispersed with bubbles containing a liquid filling and methods for the production thereof.
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WO/2010/031527A1 |
The invention relates to a confectionery product having a core and a shell, whereby at least the shell is not fat-continuous, said confectionery product containing between 10 and 55 wt.% of fructan and at most 70 wt.% of sucrose. The she...
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WO/2010/032120A1 |
Edible wafer container, for sweet or savory food products, comprising: - a body (14) defining a first internal compartment (20) for a gift object (12) and a second separated compartment (26) for a food filling; - a closing element (16) f...
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WO/2010/030147A2 |
The production method for a puffed grain snack according to the present invention comprises the steps of: grinding dried grains to a particle size of from 0.1 to 2mm; forming the ground grains into a gel by fusing the grains at a tempera...
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WO/2010/021411A1 |
Provided is a sweetener that offers natural sweetness similar to that of sucrose. The sweetener contains ν-PGA, sucralose, and acesulfame-K, and preferably aspartame in addition.
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WO/2010/020576A1 |
The present invention relates to a composite food product characterized in that it comprises in combination: (i) an outer shell made of a jellified composition, (ii) at least one edible inclusion made of : - a fermented or non-fermented ...
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WO/2010/022077A2 |
A scoop cutter and method for producing shaped food products. A rotating arcuate blade with a cutting edge on at least one side works in conjunction with a thickness spacing sphere to produce a shaped food product having three dimensions...
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WO/2010/018802A1 |
Disclosed is a deodorant composition which comprises, as an active ingredient, a natural plant extract that is highly safe and can be used in foods without any concern, and which can exhibit a high deodorizing effect even under neutral c...
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WO/2010/019689A2 |
A confectionary product (such as a chewing gum or candy) contains an effective mouthwatering amount of erythritol in a form of granules including coarse granules or a combination of fine and coarse granules. Further a confectionary produ...
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WO/2010/012386A2 |
The present invention relates to a method for imparting a teeth-desensitising effect to a food, cosmetic or pharmaceutical which comprises combining said food, cosmetic or pharmaceutical with a teeth-desensitising effective amount of a p...
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WO/2010/007141A1 |
The invention relates to a method for producing sugar micro/nanofoams, sugar micro/nanofoams produced using said method and use thereof as a nutrient.
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WO/2010/007280A2 |
The subject of the invention is a method for shaping at least one food product by cryoextrusion, the extruder being provided with a double-walled jacket surrounding the extrusion screw and through which jacket a coolant flows, this jacke...
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WO/2010/006385A1 |
The most important type of chewing gum, namely chewing gum in the shape of short tablets (pellets) and long,single packed, mono-layer sticks of chewing gum, have a rectangle shape. This is not that attractive for consumers. New type of c...
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WO/2010/006444A1 |
Described herein are a method and system for producing a consumable end fruit product composed of a high proportion of fruit from an intermediate fruit product. The method includes extruding the intermediate fruit product to form an extr...
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WO/2010/006443A1 |
Described herein are a method and system for cooking viscous fruit product composed of a high proportion of fruit from a fruit based slurry. The method includes heating the slurry in a heat exchanger, and subjecting the slurry to a vacuu...
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WO/2010/003425A1 |
The present invention relates to a powdered chewing gum composition, which contains over 50% w/w chewing gum base and wherein at least 95% w/w of the particles of the composition have a particle size of less than 1200 micron in diameter....
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WO/2010/000430A1 |
The present invention is related to a food product-forming apparatus (10), with a movable form-body (7), in which the food product is formed, and a knock out cup (4), which executes a knock-out-movement, that removes the food product fro...
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WO/2010/002018A1 |
Provided is a system for producing continuously an edible article which bears a liquid substance filled into the central part thereof and which has a high filling ratio and causes no liquid leakage. A system for continuous production of...
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WO/2010/001424A1 |
A method for production of confectionery products comprises stages of predisposing a wafer (101) on a rotatable carousel (2), at least partially filling the wafer (101) with a liquid or semiliquid food product (102, 103); packing the fil...
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WO/2010/002723A1 |
Class IV caramel color with reduced 4-MeI content is formed by combining carbohydrate with ammonium bisulfite and acid in an amount effective to establish a pH of less than 5. This is heated in a closed reactor vessel and heated to a tem...
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WO/2009/157718A2 |
The present invention relates to a machine for making popped grain products. In detail, the machine of the present invention is configured as follows: a hopper (40) containing grains is installed on a hopper mounting board (41) that is m...
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WO/2009/153989A1 |
Disclosed is a process for preparing a eucalyptus extract, in which the effective constituents are obtained as physiologically active substances with high purity and high yield, while the smell peculiar to eucalyptus is reduced. Macrocar...
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WO/2009/153988A1 |
Provided is a candy showing a novel crispy texture which is obtained by, in the process for producing a candy having a high sucrose content, preventing crystallization during molding but allowing crystallization after the molding to ther...
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WO/2009/154887A1 |
Disclosed are sugar free confectionery products, methods of making, and multilayer structures prepared from the confectionery products and chewing gum.
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WO/2009/150166A1 |
The film coating device having a perforated drum is provided with a stationary NIR measuring unit on the outside of the rotating drum wall. The measurement is made through the drum wall.
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WO/2009/151042A1 |
To newly develop a system for imparting heat resistance to a food antioxidant (in particular, a food antioxidant containing β-amylase as the active ingredient). To solve the above-described problem, a material for imparting heat resista...
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WO/2009/147340A1 |
The present invention relates in general to a sweet. More specifically, the present invention relates to a sweet which provides beneficial effects on the teeth. The sweet according to the present invention promotes good oro-dental hygien...
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WO/2009/147344A2 |
The invention relates to a flexible, self-supporting, anti-adhesive, and cellular membrane defining a mould or a cavity plate for preparing food products, particularly bakery, viennoiserie, pastry, and biscuit products, and in particular...
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WO/2009/144324A1 |
The invention relates to a powdery agri-food composition obtained by: 1) bulking a base containing whole eggs and optionally at least one of the following ingredients: one or more cereal fractions, sugar, water, at least one food additiv...
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WO/2009/143840A2 |
The invention relates to a system (1) for producing pieces of center-filled chewing gum comprising an extruder (20), at least one measuring apparatus (101), and a control system, wherein said extruder (20) is extruding a gum rope (25) ha...
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WO/2009/144666A1 |
Dispenser for semi-fluid products containers, particularly confectionery creams, comprising an auger (2) rotating in a pipe (3) that extends axially from the bottom (F) of the container (C) outwards and communicates with a nozzle (17) fo...
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WO/2009/141074A1 |
Disclosed are gummy candies characterised in that gelatin is partly or totally replaced by a soluble dietary fibre selected from glucomannan, partly hydrolysed guar gum (PHGG), partly hydrolysed starch or inulin and optionally comprises ...
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WO/2009/141503A1 |
The invention relates to a candy composition containing flour, water, a sweetener, and an insoluble raw material. The invention further relates to a method of manufacturing a candy composition. The invention still further relates to a us...
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WO/2009/139512A1 |
Disclosed is a candy or chip containing freeze-dried fruit in which the fruit content is maximized, and a manufacturing method thereof. Specifically, in the candy or chip containing freeze-dried fruit, the fruit content is maximized, fru...
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WO/2009/140348A2 |
Fully human monoclonal antibodies that recognize the IL6/ IL-6R complex and methods of using such monoclonal antibodies as a therapeutic, diagnostic, and prophylactic are disclosed.
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WO/2009/137171A2 |
A method is disclosed for producing a baked snack chip made from a raw potato slice. The snack chip has a light, crispy, expanded texture similar to the texture of a fried potato chip. It is formed by compressing and heating a partially ...
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WO/2009/135661A1 |
An apparatus and method for the manufacture of a chocolate piece or tablet having a core or cavity passing through the thickness of the piece or tablet which comprises a mould (10) comprising a surrounding wall (11) and base (12), a cent...
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WO/2009/135109A1 |
Disclosed are sugar free confectionery products, methods of making, and multilayer structures prepared from the confectionery products and chewing gum.
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WO/2009/135147A1 |
Disclosed are sugar free confectionery products, methods of making, and multilayer structures prepared from the confectionery products and chewing gum.
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WO/2009/135100A1 |
Disclosed are sugar free confectionery products, methods of making, and multilayer structures prepared from the confectionery products and chewing gum.
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WO/2009/135101A1 |
Disclosed are sugar free confectionery products, methods of making, and multilayer structures prepared from the confectionery products and chewing gum.
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WO/2009/135126A1 |
Disclosed are sugar free confectionery products, methods of making, and multilayer structures prepared from the confectionery products and chewing gum.
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WO/2009/130186A2 |
The invention relates to a casting machine (1) for casting a flowable mass (M), in particular a flowable mass with suspended solid particles. Said claimed casting machine is equipped with a mass container unit (2) for receiving the flowa...
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WO/2009/130178A2 |
The invention relates to a casting machine (1) for casting a flowable mass (M), in particular a flowable mass with suspended solid particles. Said casting machine comprises a mass container (2) for receiving the flowable mass and at leas...
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WO/2009/126993A1 |
A method for making a jelly confectionery comprising preparing a liquid jelly confectionery composition comprising bulk sweetener and a hydrocolloid gelling agent, cooking the liquid jelly confectionery composition, and depositing the li...
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WO/2009/129024A2 |
A method for producing a shelf-stabie protein-based pellet that is capable of expansion into a light, crispy snack cake, while providing a good source of protein and calcium. The method, in preferred embodiments, involves making dough fr...
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