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WO/2006/077480A1 |
Disclosed are sweets comprising an inner core (a) (filling) surrounded by a transparent or translucent outer layer (b), (a) and (b) being differently flavoured and coloured from one another, characterised in that (a) contains an opacifyi...
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WO/2006/076781A1 |
The inventive food product comprises a support (21) consisting of a comestible material and comestible individually apparent added ingredients (22) and is characterised in that a fixing product (32) is applied in the form of a film to at...
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WO/2006/073598A1 |
The present invention relates generally to compositions and methods for applying an electrostatic charge to powders and applying the charged powders to the surfaces of food products, especially confectionery products. The method can be u...
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WO/2006/070883A1 |
A novel composition of &agr -glycosylisoquercitrin, which has excellent in vivo absorbability and, as a result, shows excellent anti-oxidizing activity in vivo; and a method of preparing the composition. The composition is a quercetin gl...
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WO/2006/071343A2 |
Methods for manufacturing coated confectionary or chewing gum products are provided. In an embodiment, the present invention provides a method of manufacturing a confectionary product comprising the steps of providing a confectionary cen...
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WO/2006/068994A1 |
Syrups for use in confectionery products, including chewing gum, methods of making the syrup, confectionery products using the syrups and methods for making such confectionery products are presented. In an embodiment, the syrups comprise...
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WO/2006/065114A1 |
Device for cooling lollipops provided with a stick, comprising a housing and a conveyor for the lollipops that extends through the housing, wherein the conveyor is provided with a series of holders, which are disposed on the conveyor for...
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WO/2006/062353A1 |
The present invention relates to an edible panel for building a self-interlocking model and a self-interlocking model kit comprising the same edible panel(s), in which the edible panel can be freely molded when it is in a dough state but...
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WO/2006/061576A1 |
Food item coating apparatus (1) comprises a support surface (19), fluidisation means arranged in use to create a fluidised cloud (29) of edible powdered coating material, and vibration means (35) which in use causes the support surface (...
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WO/2006/062870A2 |
A sensor for detecting a presence of bacteria in a perishable food includes a pH sensitive solution of bromothymol blue and methyl red mixed with an alkaline resulting in a pH value and a generally green color changing to a generally ora...
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WO/2006/059087A1 |
Apparatus for producing a striped or variegated product comprises means for co-extruding at least two different base products into a common flow path such that the base products combine to form a layered, co-extruded product stream and a...
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WO/2006/058609A1 |
A food product which incorporates polyunsaturated fatty acids and an encapsulated pro-oxidant, said food product having a water activity of 0.75 or less. The pro-oxidants may be metal salts such as copper, manganese, iron and/or zinc sal...
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WO/2006/059342A1 |
The present invention provides an equipment of about a laboratory scale for applying different types of coating material (water based or organic solvent based) on solid dosage forms of pharmaceutical products, such as tablets / granules ...
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WO/2006/057406A1 |
A novel compound causing intraoral pungency, such as acridity, represented by the following structural formula (I).
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WO/2006/054802A1 |
Baked goods are obtained by preparing a creamy composition by mixing (A) 5.5-72 parts by weight of fats and oils, (B) 0.001-2 parts by weight of a moisturizing agent, (C) 0.1-7 parts by weight of an emulsifying agent and (D) 5-90 parts b...
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WO/2006/054896A1 |
Device for manufacturing candy, particularly lollipops, comprising a series of mould sets driven so as to circulate, wherein the series of mould sets comprise a series of lower moulds and a series of upper moulds, wherein the lower mould...
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WO/2006/053872A1 |
The present invention describes the use of a composition comprising a compound according to formula (1) to retain or restore muscle health: formula (1) wherein: R can be H, OH or CH3O; R1 can be H, (CH2)nOR2 wherein: n is 1, 2 or 3 R2 is...
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WO/2006/054874A1 |
A jelly candy is disclosed, which is capable of preventing an obstruction of an airway of a human body when eating the jelly candy, with a vertical through hole being formed at a center in an axial direction of a jelly.
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WO/2006/053642A1 |
A vital protein containing base material, such as vital gluten, which can be used as a food additive, such as a baking ingredient, is chemically modified by a thermal treatment in the presence of an aroma enhancer, such as amino acids, s...
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WO/2006/053759A1 |
An apparatus for making candy floss comprising a rotatable bowl; a rotatable heating element located within the bowl; means for depositing a quantity of sugar into the bowl; and an actuating mechanism including means for gripping a stick...
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WO/2006/049947A2 |
Methods for producing center filled confections, such as gummy or jelly candies or fruit snacks are presented. For example, the confections can be continuously produced by co-deposition into a mold without candy tailing to obtain product...
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WO/2006/045369A1 |
A method, apparatus, and system for coating food items such as coating empty ice cream cones subsequently containing ice cream. A liquid recovery apparatus is used in the method, apparatus, and system and is fashioned in a tray-like mann...
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WO/2006/045742A2 |
A pressed agglomerate (compacted material) which is suitable for consumption, a process for its preparation, its use for aromatizating products and products comprising such a pressed agglomerate are described.
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WO/2006/040195A2 |
The present invention relates to the use of cocoa butter as a replacement for dairy butter and oils in culinary preparations, in particular in the following applications: cooking, seasoning, preparation of emulsions and of doughs (tart d...
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WO/2006/040127A1 |
This invention concerns a film coated fat-based confectionery food product which has one side uncoated. It is resistant to deformation when heated, and also has a surprising bloom resistance even on the non-coated side.
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WO/2006/040144A1 |
The present invention relates to pan-coated products produced by a process comprising the following steps: (a) applying a solution or suspension of one or more polyols to a core, (b) dusting with one or more polyols in powder form and (c...
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WO/2006/038413A1 |
It is intended to improve the texture of foods comprising egg, for example, confectionery goods such as pudding and custard cream, omelet, tamagodofu (steamed egg custard), chawanmushi (steamed egg hotchpotch), scrambled egg and carbonar...
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WO/2006/038580A1 |
A process for producing a food with multicolored pattern, comprising introducing two or more colored fluid food materials in a single mold so as to attain formation of various patterns/configurations. In the filling of two or more colore...
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WO/2006/038067A1 |
The invention relates to a hot melt extrusion process for the preparation of an active ingredient, namely a flavor or fragrance, delivery system, wherein the quenching of the extruded product to form a glass is carried out with a cooling...
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WO/2006/037343A1 |
The invention relates to a confectionery product comprising a polymer system, flavor and sweetener, wherein at least 20% by weight of said confectionery product comprises substantially non-elastomeric polymer and less than about 5% by we...
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WO/2006/039372A2 |
Low pH, high moisture, shelf stable foodstuff and methods of making are provided. The foodstuff is acidified with acidic electrodialized composition, edible inorganic acid or mixture thereof to obtain a final product pH of 4.6 and prefer...
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WO/2006/037322A1 |
The invention relates to toffee gum comprising a polymer system, and at least 1% by weight of chocolate, said polymer system constituting at least 10% by weight of said toffee gum, at least 70% by weight of said polymer system comprising...
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WO/2006/037319A1 |
The invention relates to a confectionery product comprising a polymer system, flavor and sweetener, at least about 70% by weight of said polymer system comprising polyvinyl acetate (PVAc) and less than 10% by weight of said polymer syste...
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WO/2006/039487A2 |
The invention provides, in one aspect, a method of making a confectionery packet or sachet formed with an edible film and enclosing a center composition. The packet or sachet can be designed to be placed in the mouth, where the film diss...
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WO/2006/036765A2 |
A self-supporting baking mold (10) that includes a base member (12) having a fanciful shape with a perimeter that is more complex than a simple circle and a depending sidewall (12) coupled to said base member (14). The baking mold (10) i...
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WO/2006/034620A1 |
The present invention relates to a preparation method for -sushi boiled rice. The said method includes the following steps: selecting rice, cleaning rice with water and leaching, soaking rice in the certain liquid for 1.5-2.0 hours, then...
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WO/2006/032266A2 |
The invention relates to a method and a device for melting sugar, referred to in the following as solid, whereby at least one melting tube (1) configured as a direct heat exchanger is used as the device for melting the sugar. Said meltin...
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WO/2006/028450A1 |
A process for applying particulates to a large number of comestible cores during the production of comestible cores so as to have a generally uniform application of particulates on each coated core involves the steps of placing a batch o...
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WO/2006/028847A1 |
Edible ink compositions including plant-derived pigments are described, as well as printing processes using the same.
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WO2005118399B1 |
Methods of manufacturing packaged dough products (226) are provided. A heat stable film (222) is used as a processing aid and as at least a portion of a final package for the dough product (218). Since the heat stable film (222) is at le...
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WO/2006/027666A1 |
An edible food container comprises a main body (2) having a central portion for supporting food (3), at least one peripheral portion (4) extending therefrom for laterally containing food. The central portion (3) and the peripheral portio...
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WO/2006/025132A1 |
Food material (2) packed in cover (1) with a configuration of container corresponding to the contour of food is refrigerated and solidified. The solidified food has a shape permitting holding by hand, and the cover (1) has a tearability ...
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WO/2006/025112A1 |
A powdery premix composition for sponge cake, comprising cereal flour as a main ingredient and, mixed therewith, auxiliary ingredients for sponge cake. 90 to 145 parts by weight of hen eggs are added to 100 parts by weight of powdery pre...
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WO/2006/023066A1 |
The present invention is directed to a forming apparatus comprising (a) first and second forming rolls (18, 20) with forming pockets (66) in corresponding alignment, wherein at least one roll has one or more continuous grooves (63) exten...
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WO/2006/023399A2 |
Apparatuses and methods for improving the quality, diversity and productivity of confectionery product forming. The process includes using a set of rollers to define three-dimensional shapes in a sheet of confectionery product. The rolle...
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WO/2006/021905A1 |
The invention relates to a plant for the production of optionally decorated confectionery from at least one liquid to viscous starting mass, said plant comprising a dosing unit, for the dosed introduction of mass to a dosing location, a ...
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WO/2006/022849A1 |
Stain-removing oral compositions, such as gum compositions are herein provided. The compositions include a chelating agent and a surfactant. The surfactant includes a fatty acid salt and at least one component selected from nonionic and ...
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WO/2006/018077A1 |
The invention is directed to a bakeable icing for use with a ready-to-use dough. The icing is prepared from functional whey protein, and sweetener and spreads across the dough upon heating or baking. The icing is applied to a dough that ...
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WO/2006/020686A1 |
The present invention includes compositions for imparting a controlled-release warming sensation to the oral receptor areas of a user. The oral, controlled-release warming compositions include a warming agent and a hydrated or swollen fo...
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WO/2006/020746A2 |
Dual textured swirled confections, such as gummy or jelly candies or fruit snacks are continuously produced by co-deposition into a mold. Gellable liquid components having substantially different specific gravities are swirled together t...
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