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WO/2008/016940A1 |
A chewing gum composition contains a gum base; 0% to about 60%, preferably about 10% to about 50%, bulking and sweetening agents; and about 5% to about 80% fat- containing confection, such as chocolate. The gum base comprises about 2% to...
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WO/2008/016497A2 |
The present invention discloses compositions comprising isomaltitol and polyglycitol which are useful in a variety of applications, including hard candy applications. Processes fo preparing these compositions are also disclosed.
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WO/2008/016540A1 |
A composition includes a first component containing phospholipids and a second component encapsulating the first component. The composition includes between about 10% and about 80% by weight phospholipids. The composition may be used in ...
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WO/2008/010945A1 |
A belt less applicator of particulate materials for food products includes a differential impulse linear conveyor having a horizontal pan carrying a bed of particulate materials and food products spaced there along. Particulate materials...
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WO/2008/006878A1 |
The present invention relates to coated food-grade particles, preferably coated food-grade acids and/or their salts, wherein the particles are coated food-grade cores with coating comprising partially neutralized polycarboxylic acid. The...
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WO/2008/003845A2 |
The invention relates to a safety lollipop holder comprising a tube (2) extending around a longitudinal axis (10) to take a lollipop stick (11) with a lollipop sweet (12) on one end of this stick (11), a collar (3) in the vicinity of the...
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WO/2008/004512A1 |
A high-protein soybean snack food which is excellent in moldability and melting in the mouth unlike a conventional expanding snack food mainly composed of starch is obtained. By using not undegraded separated soybean protein but hydrolyz...
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WO/2008/003538A2 |
The present invention relates to frozen confectionery coatings which have a low amount of fat. In particular, it relates to the use of water-in-oil emulsion as low-fat coating for frozen confections.
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WO/2008/002201A1 |
The invention relates the confectionery industry. The inventive method for producing a cream-blown paste for candies consists in preparing a cream-blown paste by frothing a boiled sugar-dextrose liquor with jelling and foaming agents and...
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WO/2007/149276A2 |
An edible article comprises a food product and a film that encloses the food product. In one embodiment, the film comprises a major amount of pullulan on a dry solids basis, and a minor amount of at least two of glycerol, propylene glyco...
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WO/2007/147565A1 |
An edible packaging comprises at least a mechanically comparatively stable outer cone and a mechanically comparatively stable inner cone, a space that is at least partially filled with an edible filling material being formed between said...
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WO/2007/144132A2 |
A vegetable fat composition comprises glycerides, wherein the triglyceride content of the composition is: 6 to 20 % SSS, 5 to less than 20 % SUS, 5 to less than 25 % SSU, 10 to 39 % SU2 and at least 20 % U3, wherein S is a saturated fatt...
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WO/2007/143367A1 |
Confectionery compositions and methods for making same are presented. In an embodiment, the present invention provides a confectionery composition comprising a hardened crystalline paste and a coating surrounding the hardened crystalline...
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WO/2007/141110A1 |
A method and device for manufacturing a viscous or semisolid product. The device includes a versatile product holding tray for manufacturing or forming the product. This tray is a polygonal member that includes a top surface for receivin...
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WO/2007/138790A1 |
It is intended to provide a stick-type cake in a straight shape and a process for producing the same. A process for producing a stick-type cake from a string-type dough (10), which contains a cereal flour as the main component and has a ...
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WO/2007/135217A1 |
Refreshing sweet and method for obtaining it. The present invention relates to the field of food and, more specifically, to sweets and candies. It relates to a composition that contains saccharose, glucose syrup, a flavouring with a tast...
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WO/2007/136601A2 |
An ink comprises a high-boiling gylcol and an edible colorant with optional further ingredients. The ink is an edible ink that is preferably suitable for application to substrates, especially food products, using ink-jet printing.
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WO/2007/134310A2 |
The application discloses apparatuses, systems and methods for providing the generation, serving and distribution of advertisements. Specifically, the disclosed system is particularly suited for the efficient generation and distribution ...
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WO/2007/133219A1 |
Methods for manufacturing coated confectionery products are provided. In an embodiment, the method of manufacturing a coated confectionery comprises providing a confectionery, heating sorbitol to the sorbitol's melting point to produce a...
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WO/2007/130071A1 |
Methods for manufacturing coated confectionery products and compositions regarding same are provided. In an embodiment, the method comprises providing a confectionery, applying at least one coating to the confectionery to produce a coate...
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WO/2007/128150A1 |
The invention relates to a novel Mogul procedure for manufacturing sweets, in particular starch-based gummi candies, which have a comparable texture to gelatin-based gummi candies, with at least one portion of the starch not being comple...
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WO/2007/129725A1 |
Disclosed are an agent for preventing a liver disease, an agent for preventing an alcoholic liver disease, and the like. Specifically, disclosed is an agent for preventing a liver disease, comprising hydroxyproline or an N-acylated hydro...
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WO/2007/130915A2 |
The present disclosure provides an apparatus and method for the production of center-filled confectionery pieces. The apparatus includes an extruder, a feedback system, and a forming device. The feedback system ensures that a strand of c...
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WO/2007/124744A1 |
The invention relates to a confectionery product comprising at least one transparent module (TM) and at least one form stable support module (SM) and where said transparent module comprises gum base. By applying a transparent gum base co...
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WO/2007/124597A1 |
A composition comprises one or more free (unesterified) phytosterols and/or phytostanols which are substantially completely dissolved in one or more esterified phytosterols and/or phytostanols. The present invention further provides a co...
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WO/2007/125208A1 |
The present invention relates to a method for preparing a food product constituted by a gel including fluid dairy product inclusions that take various forms, and to the food product obtained by said method. The invention also relates to ...
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WO/2007/126430A1 |
The present invention relates to a heating or warming composition that may be delivered orally or to the skin or mucous membranes. The composition contains a warming agent in combination with a cooling agent. The warming agent and coolin...
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WO/2007/123053A1 |
It is intended to provide a sticking apparatus for a topping material by which the ratio of a solid food having a topping material sticking thereto can be increased. It is also intended to provide a sticking apparatus for a topping mater...
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WO/2007/121930A1 |
The present invention is related to a singling equipment for a device for packaging articles (11) , comprising a singling plate (1) which rotates around an axis (2) and a removing wheel (3) which rotates around an axis (5) and which comp...
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WO/2007/124093A2 |
The present invention relates to coating compositions, products containing the same and methods for preparing. More specifically, the compositions of the present invention may include an acid blend. In some embodiments, the compositions ...
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WO/2007/117628A2 |
The present invention relates to chewing gum and confectionery compositions and methods for reducing dental caries in mammals. In particular, the compositions may include a gum base or carrier, sweetening agents and casein phosphopeptide...
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WO/2007/117629A2 |
The present invention relates to chewing gum and confectionery compositions and methods for reducing dental caries in mammals. In particular, the compositions may include a gum hase or carrier, sweetening agents and casein phosphopeptide...
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WO/2007/117012A1 |
A rice cake characterized by being obtained by using a starting flour which contains a combination of a cereal powder having high-amylose rice as the main component with a dietary fiber; and a process for producing a rice cake characteri...
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WO/2007/117627A2 |
The present invention relates to oral delivery systems, such as confectionery and chewing gum compositions, and methods for remineralizing tooth enamel in mammals. In particular, the oral delivery systems include a phosphopeptide or phos...
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WO/2007/116429A1 |
Food, dietary or nutraceutical compositions comprising at least 10% of paste, flour or meal of almonds, hazelnuts, walnuts, pistachios or other nuts, or coffee and at least 10% of hydrogenated fatty acids and/or their glycerides, mono- o...
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WO/2007/115050A2 |
The present disclosure provides apparatuses and methods for non-contact printing on comestible products. The comestible products include an edible ink-indicia non-contact printed on a surface of an edible substrate. The comestible produc...
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WO/2007/114719A1 |
A dried confectionery meringue formed from a meringue mixture having a pre- drying moisture level of between about 18% and about 30%, said mixture including a protein foaming agent, sucrose and at least one monosaccharide.
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WO/2007/110431A1 |
The present invention is directed to a powder acid-sanding composition comprising partially neutralized polycarboxylic acid selected from malic acid, citric acid, fumaric acid, adipic acid, and mixtures thereof, and at least one of a sug...
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WO/2007/110115A1 |
The present invention relates to a food composition comprising at least one natural and/or artificial sugar that is present in said composition at a suprathreshold concentration, characterized in that said food composition further compri...
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WO/2007/111238A1 |
Disclosed is: an oral agent for promoting the synthesis of tissue collagen; an oral agent for promoting the healing of a wound on the skin; or an oral agent for preventing or ameliorating skin wrinkles or sags, which is safe, has excelle...
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WO/2007/112077A2 |
Provided herein are methods and compositions for forming a coating on the external surface of a solid chocolate or chocolate-coated product. The method comprises applying at least one layer of a coating composition comprising a solvent s...
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WO/2007/106055A1 |
Method and system for continuously producing pieces of liquid-filled gum material (50). An extruded rope of liquid-filed gum (25) is sized and separated into individual pieces of gum (50). A rotating drum mechanism (40) having a die ring...
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WO/2007/106889A2 |
Improved confectionery compositions having nanomaterials and methods regarding same are presented. In an embodiment, the present invention provides a confectionery composition comprising a confectionery center surrounded by a coating con...
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WO/2007/105661A1 |
It is intended to improve a method for adding a non-thermostable enzyme to a candy base material. In the method of the invention, a non-thermostable enzyme is added to a candy base material and after a mixed dough is obtained by stirring...
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WO/2007/105581A1 |
Disclosed is an antimicrobial agent which contains at least one substance selected from the group consisting of p-hydroxybenzaldehyde, 5,7,4'-trihydroxy-3',5'- dimethoxyflavone, 3-hydroxypyridine and vanillin as an active ingredient. Als...
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WO/2007/100321A1 |
The invention is directed toward a frozen, aerated dairy product, such as an ice cream, having a pH below 6.0 and methods for preparing such products.
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WO/2007/100720A2 |
Some embodiments provide a chewing or bubble gum composition which includes a liquid fill composition and a gum region which surrounds the liquid fill. The gum region has at least two layers in which the gum layer adjacent to the liquid ...
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WO/2007/101244A2 |
A shelf-stable cookie dough exhibiting marked reduction in the deleterious effects of aging at ambient and refrigerated temperatures is presented. The present sweet goods dough is formulated from common bakery ingredients in such a way t...
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WO/2007/100721A2 |
Some embodiments provide a chewing or bubble gum composition which includes a liquid-fill composition including crystalline sorbitol and optionally hydrogenated starch hydrolysate and a gum region which includes a gum base surrounding th...
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WO/2007/095939A1 |
The present invention relates to confectionary compositions comprising one or more encapsulation delivery systems containing food acids and natural resins. The invention furthermore relates to the encapsulation delivery system as such as...
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