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WO/2009/127923A2 |
A method for printing an image on to a chocolate surface comprising first heating the surface to melt a surface layer of the chocolate and then printing the image on to the melted surface using water based food graded ink.
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WO/2009/126992A1 |
The invention relates to methods of producing jelly confectionery products, and to jelly confectionery products themselves. The centre- filled jelly confectionery comprises - a centre filling, - a casing, and - a backing layer, wherein t...
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WO/2009/124794A1 |
The invention relates to a drum, a device and a method for coating tablets. The drum (1) for coating tablets has a circumference formed by an outer wall (3) and an inner, wholly or partially perforated wall (2). Means (6, 7) for suctioni...
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WO/2009/126389A2 |
The present invention discloses formulations lor a snack mixture having a gram component and a high content of fruit or vegetables. Fruit of vegetable based snack chips and various types of dehydrated fruit or vegetable pieces are combin...
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WO/2009/125206A1 |
The invention provides a confectionery bar (110) comprising a rippled wafer (112) comprising a base portion (116) and two lobes (118), enrobed in a layer (114) of chocolate. The base portion (116) and the lobes (118) define between them ...
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WO/2009/124799A1 |
The invention relates to a continuously operating metering and mixing machine for producing a starting solution for sweets, in particular candies, comprising a first supply path (2) for supplying a first liquid component (4) for the swee...
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WO/2009/118328A1 |
Gelled particles having a largest dimension of more than 0.1µm which are coated with hydrophobin are provided. Aerated and aeratable compositions comprising the particles are also provided.
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WO/2009/118968A1 |
This object aims to provide a satiety sensation-inducing agent which has an excellent effect of reducing energy intake (food intake) including previous intake, and a food or a drink containing the same. By taking a food or a drink contai...
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WO/2009/115166A2 |
The present invention relates to a powder blend comprising high methoxyl pectin and at least one dried salt of an edible acid selected from tartrate, citrate, phosphate, polyphosphates and lactate, the salt having a water content of less...
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WO/2009/114600A2 |
Provided herein is a method for flavoring an ingestible composition with an organoleptically effective amount of the flavoring agent. The flavoring agent may be used in a wide variety of ingestible vehicles such as chewing gum compositio...
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WO/2009/112740A2 |
The invention relates to a crystallised maltitol powder having a maltitol content higher than 99.5 wt %, characterised by a volumetric particle size, as determined by laser grading, including less than 20 % of particles having a size low...
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WO/2009/109523A1 |
A gelled food product is presented having extended stability while delivering sugars that are efficiently transported to and absorbed by the muscles. The food product is intended as a performance enhancing product. It has a defined Gluco...
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WO/2009/109681A1 |
The invention relates to a method and facility for preparing gelled food products from fruit pulp, in which an initial mass is formed in the liquid state from the fruit pulp and vacuum conditions are applied thereto and, subsequently, sa...
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WO/2009/109516A1 |
The present invention generally relates to the field of nutrition, in particular performance nutrition. In particular, the present invention relates to a novel carbohydrate bar comprising glucose and fructose in a ratio in the range of 3...
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WO/2009/110021A1 |
A distributor apparatus for paste or gel products (1, 40) comprises: squeezing/expulsion mechanism (3, 43) of the paste or gel product, or in any case fluid-paste products, in a tube (4) or sack, in which the squeezing/expulsion action i...
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WO/2009/106218A1 |
The invention relates to coated comestibles comprising palatinose and a binding agent and processes to obtain these comestibles.
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WO/2009/108526A2 |
A food producing method used in panning for delivering enhanced nutrition benefits and for decoupling adhesion and texture and the resulting product. First a plurality of center portions are obtained and introduced into a mixer. Then pri...
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WO/2009/106193A1 |
The present invention relates to agglomerates comprising calciumhydrocolloid-composite materials and at least one non-cariogenic sugar, methods for preparing them and various applications thereof.
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WO/2009/102575A1 |
The present invention comprises confections having, from interior to exterior: a confection center; a food acid layer; a compound coating layer. The present invention also comprises methods to make the present confections.
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WO/2009/102942A1 |
A frozen fruit snack that includes a peeled half of a banana having a hollowed central channel that contains a filling composed of probiotic-enhanced frozen yogurt mixed with a puree of fresh bananas and strawberries. The treat further i...
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WO/2009/102845A2 |
The present invention relates to food products having a high omega-3 fatty acid content, as well as methods of preparing those food products.
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WO/2009/102042A1 |
Disclosed is a deodorant composition or a beverage or food which comprises, as an active ingredient, a natural plant extract that can be used in a food without anxiety and is therefore highly safe, and which exhibits a high deodorant eff...
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WO/2009/095647A2 |
In one aspect, the invention relates to a process for the preparation of a starch-coated confectionery product. The process comprises providing a centre, wetting the centre, coating the wetted centre with a starch-based powder, and expan...
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WO/2009/097393A2 |
The present invention is a holder for a confectionary product. The holder has two sections that enclose the confectionary product when in the closed position. The holder may be opened by sliding the two sections apart and then pivoting o...
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WO/2009/093902A1 |
A method for producing extruded food products, in particular confectionery, from at least two partial mass flows from at least one extruder (2), which partial mass flows are fed to at least two inlets (71-74A) (71-74B) of a moulding devi...
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WO/2009/093055A1 |
A fountain for liquid chocolate, comprising: a heated bowl, at least two parallel adjacent open cylinders extending normally of the bowl from a fluid intake position near the bottom of the bowl to a fluid outlet position remote from the ...
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WO/2009/091052A1 |
The purpose of this object is to provide a cariostatic food which comprises: (1) (i) a calcium salt of a phosphated sugar; or (ii) a combination of a salt of a phosphated sugar other than a calcium salt of a phosphated sugar or a phospha...
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WO/2009/090416A1 |
Aspects of the invention relate to a food emulsion, such as a water-in-oil emulsion. In some aspects the fat phase of the emulsion has a first fat and a second fat, where the melting point of the second fat is lower than that of the firs...
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WO/2009/091035A1 |
Provided is a baked cake which can be sufficiently shaped even in the case of using an oligosaccharide having physiological functions such as decay resistance, an effect of promoting the growth of bifidobacteria, an effect of improving t...
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WO/2009/090668A1 |
A process for the preparation of chewable honey without loss of its nutritional values and a honey chew bar obtained through such process, said chewable honey bar providing sustained energy to the consumer without loss of nutritional val...
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WO/2009/088083A1 |
Provided is a sponge cake which has no depression in the center even in the case of using a fructooligosaccharide which has physiological functions, for example, a decay resistance, an effect of promoting the growth of bifidobacteria, an...
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WO/2009/087181A1 |
The present inventions relates to An ink-jet printer for printing on an edible substrate, the printer comprising a guide roller for guiding the substrate through the printer and a print head for printing on the substrate, the print head ...
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WO/2009/081144A2 |
The invention relates to beverage capsules, kits comprising beverage capsules and methods for making the same. The beverage capsule comprises a beverage base which is enclosed within an edible shell. In some embodiments the beverage caps...
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WO/2009/080838A2 |
The present invention relates to a starch composition comprises amylomaltase treated starch and non-crosslinked starch and to the use of a starch composition in food preparation whereby the starch composition comprises amylomaltase treat...
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WO/2009/079078A1 |
Aerosolized food products can be of sufficient size to deposit in the mouth without easily entering into the respiratory tract and of small enough size so as to allow for suspension in air. An apparatus (110) incorporating an aerosol gen...
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WO/2009/079239A1 |
A process of creating a particulate encrusted food core comprises exposing a food core and a plurality of particulates to air currents. The air currents cause the particulates to collide with and adhere to the food core creating a partic...
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WO/2009/077449A1 |
In order to provide a preparation which is simple to process and from which, by mixing with an aqueous liquid, even in the cold, a clear food product, in particular a coating mass for foods, a food spread, a sauce or a dessert, can be pr...
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WO/2009/074126A1 |
The invention relates to a snack product comprising a portion of 25 to 65 weight % instant crunchy lentils or other legumes, 9 to 25 weight % extrudate, 5 to 15 weight % binding agent, and 15 to 55 weight % flavoring components, wherein ...
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WO/2009/071148A1 |
The present invention relates to confectionery products comprising a tooth-friendly sweetener, a mixture of arginine bicarbonate and calcium carbonate and at least one product additive, processes to obtain them and various applications t...
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WO/2009/068279A1 |
A consumable compressed tobacco product (10) adapted to dissolve in an oral cavity. The compressed tobacco product (10) is formed from a composition that includes at least one tobacco component, at least one flavorant, at least one fille...
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WO/2009/070163A1 |
A cotton candy making machine having a rotary head and a cover decoupably connected to the rotary head. The decoupled connection of the cover to the rotary head permits independent rotation of the cover with respect to the rotary head. T...
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WO/2009/065607A1 |
A co-extrusion die assembly for extruding a tubular body of food material around a filling material, comprises a first passage (10) for food material, said first passage (10) having an inlet end (14) for receiving food material from a fi...
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WO/2009/067587A1 |
The present invention is directed generally to dual coated compositions for soft confectionery compositions and products containing the same. More particularly, the present invention relates to a non-particulate coating and a particulate...
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WO/2009/066074A1 |
The invention relates to a confectionery product comprising a plurality of beads, each bead comprising an aqueous core, a hydrophobic first coating layer surrounding the aqueous core, and a hydrophilic second coating layer surrounding th...
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WO/2009/064436A1 |
A method for forming a complex of a protein-containing material and a lipid-based material comprises the steps of admixing said protein-containing material into said lipid material, applying heat and a shear force to said admixture to fo...
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WO/2009/063010A2 |
A frozen confectionary product having a reduced-fat chocolate coating is disclosed. The chocolate coating contains less than about 40% fat by weight of the coating, and has a thickness less than a coating formed by dipping. Also disclose...
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WO/2009/056297A1 |
A receptacle for effervescent powder comprises a thin-walled capsule that can be bitten through and is made of an edible material. The effervescent powder is provided in the receptacle as a loose bulk material. The capsule can be made of...
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WO/2009/056727A2 |
This food product (100) comprises a filling (102) and a case (104), covering at least the periphery of this filling, this filling being made from pitted dates and having a water activity Aw of less than 0.6.
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WO/2009/058464A1 |
A seasoned snack food with a protective coating is provided. The protective coating provides the consumer with reduced tactile messiness, and dissolves quickly in the mouth resulting in rapid flavor delivery.
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WO/2009/051219A1 |
Disclosed are: a high-quality lactosucrose-containing hard candy suppressed in "liquefaction of sugar" or brownish discoloration and having excellent storage stability; and a method for producing the hard candy. Specifically disclosed ar...
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