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Matches 101 - 150 out of 22,846

Document Document Title
WO/2017/136702A1
A fill plate for a food patty molding machine according to some embodiments of the disclosure includes a plate having a plurality of spaced apart passageways extending therethrough. The plate has a center cylindrical passageway and a plu...  
WO/2017/129366A1
The invention relates to a baked product with a long shelf life with an upper baked part (1), a lower baked part (2), and an intermediate layer (3). The upper baked part (1) has a thickness S1 and has a rectangular shape in plan view. Th...  
WO/2017/125213A1
The present invention relates to an aqueous composition in liquid form, which contains oil, milk protein, monosaccharides, disaccharides, and/or oligosaccharides, a hydrocolloid and a hydrophobin. The composition may be aerated, and may ...  
WO/2017/122212A1
There is provided a formula for creating a low carbohydrate value sugar fondant comprising: at least 50% by weight Erythritol, up to 30% by weight monosaccharide; and up to 5% by weight gelling agent, the fondant is used for pastry decor...  
WO/2017/121822A1
The invention generally relates to a printer. The invention further relates to a process for the preparation of an item of confectionery, an item of confectionery and a use of a printer. The invention relates to a printer comprising as p...  
WO/2017/123916A1
Improved confectionary compositions using a reduced salt mixture comprising at least one salt substitute, modified salt or modified salt substitute having at least two different particle sizes which give an acceptable texture, stability,...  
WO/2017/102347A1
The present invention relates to a casting compound for the production of gelatin products by casting in solid hollow moulds, comprising a homogenous aqueous solution having the following constituents: 4% to 16% by weight of gelatin havi...  
WO/2017/096447A1
The present invention relates to fat substitute preparations used in fillings for making bread and cookies, inter alia, such as ice cream, produced with or to which solid/saturated fats are added, by using preparations based on humectant...  
WO/2017/095774A1
Chewing gums and pressed mint products which include plant materials such as leaves and fruit slices adhered on their surface are disclosed. Preferably, the chewing gum or pressed mint piece will have at least one side surface of which a...  
WO/2017/093309A1
The present invention relates to amorphous porous particles comprising sugar,a bulking agent and surfactant, having a closed porosity of between 20 to 60%. Further aspects of the invention relate to a food product comprising the amorphou...  
WO/2017/096077A1
The presently disclosed subject matter is directed to chocolate compositions containing dry milk chocolate and extraneous flavor compositions that impart a crumb chocolate flavor to a fat-based confectionery. The extraneous flavor compos...  
WO/2017/093302A1
The present invention relates to amorphous porous particles comprising sugar,a bulking 940 agent and surfactant, having a closed porosity of between 20 to 60% a sphericity of at least between 0.8 and 1. In a further aspect the present in...  
WO/2017/089877A1
An edible foodstuff product piece (12) is enclosed in a wrapper (14) of flexible material. The wrapper (14) is generally opaque but comprises a see-through window (40) in registration with a region (32) of the product piece. The product ...  
WO/2017/082271A1
[Problem] To manufacture a foaming member using a low-cost method having little environmental impact, in which the air bubbles in an air-bubble-containing product are enhanced and stability is improved, without imparting viscosity, color...  
WO/2017/081129A1
Use of a caramel colorant derived composition comprising the lower Molecular Weight (MW) solid particles of a caramel color product of Class I (E150a), Class II (E150b), Class III (E150c), Class IV (E150d) or a mixture of these Classes f...  
WO/2017/081168A1
The invention relates to a device for producing consumable products having an outer shell consisting of a flowable compound, a mould being filled with this compound and a temperature-controlled plunger (2) being dipped into said mould an...  
WO/2017/072569A1
Provided herein are compositions with enhanced sweetness per weight when compared to the sweetener carbohydrate or sweetener polyol component thereof, and methods for the preparation thereof.  
WO/2017/075010A1
The present invention relates to a stable emulsion of an aqueous phase in a lipid phase wherein non-fatty cocoa solids and/or non-fatty milk solids are present in the lipid phase, and wherein the emulsion has an improved pick-up behaviou...  
WO/2017/073473A1
This moringa extract has a benzylglucosinolate content of not less than 6% by mass in terms of extracted dry solid content and is substantially free from alkaloids. The moringa extract, which solves a first problem, is useful in fields s...  
WO/2017/069144A1
Provided is a method for producing a puffed confectionery coated with a hard candy, the method comprising: (a) a step for preparing a mixture by mixing a hardy candy and an oil; (b) a step for preparing a crushed mixture by crushing the ...  
WO/2017/067965A1
An apparatus (300) for aerating a food product, (200, 300) comprising a housing (10) with an inlet (100) for the food product and an outlet for the aerated food product, and, within the housing (10), first and second pairs (210, 220, 240...  
WO/2017/066158A1
An edible topping composition which is pourable at refrigeration and room temperatures. The edible topping composition includes a coconut component (i.e., coconut oil, coconut cream, and/or coconut milk), fat, stabilizer, sweetener, and ...  
WO/2017/062603A1
The present invention is direct to an cacao pulp based edible composition in which a cacao pulp base material, in conjunction with a hydrocolloid, is treated with pressure and/or heat to form an edible composition that is dimensionally s...  
WO/2017/062598A1
The present invention is direct to an edible composition in which fruit, vegetables and/or nuts, in conjunction with a hydrocolloid, are treated with pressure and/or heat to form an edible composition that is dimensionally stable, ambien...  
WO/2017/062608A1
The present invention is direct to an co-fruit pulp based edible composition in which an agricultural fruit byproduct base material, in conjunction with a hydrocolloid, is treated with pressure and/or heat to form an edible composition t...  
WO/2017/054772A1
The invention relates to the fields of medicines, chemistry, and food products, and specifically relates to a rolling mold combination device, a method using a rolling mold to prepare a freeze-dried excipient, and a product thereof. The ...  
WO/2017/057484A1
The present invention relates to a snack comprising ingredients (i) to (iii), the ingredient (i) being grain flour and/or starch, the ingredient (ii) being a hard-to-digest starch, and the ingredient (iii) being hard-to-digest dextrin an...  
WO/2017/059352A1
A low calorie, low laxation confection such as chewy candy, hard candy, tableted candy, or gelled candy having acceptable texture, stability, clarity, and flavor delivery that contains a bulk sweetener comprising allulose (psicose). Allu...  
WO/2017/055102A1
The invention relates to a chocolate spread or chocolate filling composition comprising one or more of the ingredients selected from hazelnut paste, cocoa butter, cocoa mass, cocoa powder, milk fat, milk powder, vanilla, and lecithin; 2%...  
WO/2017/058739A2
The present application discloses long-lasting cooling formulations which comprise at least one cooling agent and are suitable for use in confectionery products. In certain non-limiting embodiments of the disclosed formulations, the cool...  
WO/2017/059005A1
A chewing gum includes a xylitol coating applied as multiple layers of a coating syrup. The coating syrup contains a xylitol solution that is the product of xylose hydrogenation and includes impurities such as other sugars or sugar alcoh...  
WO/2017/053954A3
The disclosure relates to system and methods of forming food bars, specifically, to systems and methods implementable on these systems, of forming single serve food bars in a relatively short timeframe.  
WO/2017/049328A1
According to the invention there is provided a chewable gum composition, which includes a Salvia officinalis plant extract, a Glycyrrhiza glabra plant extract and a carrier for carrying and releasing the plant extracts when chewing the c...  
WO/2017/043961A1
The machine (1) for moulding soft confectionery includes a conveyor system (12) arranged for conveying a plurality of trays (2) in a serial succession, a loading unit (14) arranged for loading the trays (2) onto the conveyor system (12),...  
WO/2017/037848A1
Provided is a block-type cereal product comprising a gummy material, a fat or oil, cereals and yubeshi flour (roasted rice flour), wherein the content of the yubeshi flour is 3-8 mass% inclusive relative to the total mass of the cereal p...  
WO/2017/032689A1
The invention generally relates to a cartridge comprising a gel. The invention further relates to a process for the preparation of an item of confectionery, an item of confectionery, a kit, the use of a cartridge for preparing an item of...  
WO/2017/033850A1
Provided is a flavor improving agent for food and beverages that have a powdered green tea flavor, with which the sweetness inherent to powdered green tea and the richness of high-quality powdered green tea can be imparted by adding a sm...  
WO/2017/031154A1
A system (10) for manufacturing a comestible is provided including a comestible source (20) and a pair of movable walls (40) downstream of the comestible source (20). The pair of movable walls (40) includes a first movable wall (45) and ...  
WO/2017/029246A1
The invention relates to an edible allulose caramel, to a method for the preparation thereof, to its use as well as to foodstuffs and beverages comprising the edible allulose caramel.  
WO/2017/025422A1
The present invention relates to an application assembly for applying coating onto confectionary products comprising a housing (5) comprising a product coating void (6) for receiving the confectionery product (9) to be coated, at least o...  
WO/2017/025342A1
The subject-matter of the invention is a process for encapsulating one or more substances with a matrix, wherein said process comprises the preparation of a mixture of said matrix in the liquid state with said substance(s), then the soli...  
WO/2017/026470A1
[Problem] To provide combination confectionery enabling production of instant heat-puffed patterned confectionery having embossed and debossed patterns transferred from a molding tray by heating, in the molding tray using a microwave ove...  
WO/2017/021431A1
The present invention relates to beverage products. In particular, the invention is concerned with a protein system induced by controlled aggregation of milk proteins which imparts outstanding sensory attributes on beverage product, in p...  
WO/2017/021428A1
The present invention relates to ready-to-drink beverage products. In particular, the invention is concerned with a protein system induced by controlled aggregation of milk proteins which imparts outstanding sensory attributes and improv...  
WO/2017/021084A1
The present invention relates to a protein free caramel composition for frozen confection comprising 15% to 25 wt. % of crystallized sugar, 4% to 9 wt. % of dextrose, 10% to 15 wt. % of non-digestible carbohydrates, and 0% to 0,2 wt. % o...  
WO/2017/024313A1
Disclosed are methods for producing steviol glycosides, such as rebaudioside D and rebaudioside M, using engineered yeast. The methods include growing yeast on non-fermentative carbon sources. Other methods include growing yeast on one o...  
WO/2017/018964A1
A confectionary product including a body comprised of at least one shape-giving layer, which is made from a pre-prepared berry and/or fruit and/or vegetable mixture with added natural fructose (if necessary) and/or a sugar-containing pro...  
WO/2017/015441A1
A comestible containing milk solids and method of its making includes providing a fat phase that has a fat and milk powder, providing a syrup phase that has a sweetener and a solid content between about 72% and about 88% by weight, follo...  
WO/2017/014629A1
The present invention relates to a device for applying a fluid or suspension, in particular a food fluid or suspension onto a substrate, comprising a reservoir for the fluid or suspension, means for bunging the fluid or suspension under ...  
WO/2017/012844A1
A filling head comprising: a housing having a lower nozzle exit, a first material inlet, a second material inlet and a reciprocatable piston movable within the housing; the piston having a) an outer wall and upper and lower ends; b) a fi...  

Matches 101 - 150 out of 22,846