| Document |
Document Title |
|
WO/2006/017228A2 |
Frozen or semi frozen food products comprise corn syrup solids, a dry blend of protein and stabilizer, and vegetable oil and are characterized in that they have high caloric density, high protein content, a fatty acid profile beneficial ...
|
|
WO/2006/017227A1 |
Seasoning for use with snack chips can be recovered and recycled. A seasoning permeable conveyor (114) transports snack chips through a seasoning application. The seasoning applicator (122) deposits seasoning onto the snack chips. The co...
|
|
WO/2006/016529A1 |
[PROBLEMS] To develop a foam dough that permits conducting the work of combining with ingredients represented by wrapped bean-jam, etc. at relatively low temperature, excelling in workability, and that due to mild sweetness, has little r...
|
|
WO/2006/015993A1 |
The invention relates to decorative play elements for ice cream sticks and similar. According to the invention, each of the decorative elements comprises two half-bodies which can be releasably-connected to one another and between which ...
|
|
WO/2006/015447A2 |
An apparatus for forming and filling flexible bags with a viscous product, the apparatus including a support (104) for a supply (106) of a tubular web of flexible packaging material, at least one guide (110) for accepting from the supply...
|
|
WO/2006/015155A2 |
The invention provides a baking mixture of an edible oil and a low density maltodextrin for use in preparing baked goods such as pseudo-fried baked goods and laminated dough products. The glaze comprises at least one edible oil, and an a...
|
|
WO/2006/014028A1 |
It is intended to provide a method of conveniently obtaining a polyphenol-containing extract, which has various physiological effects such as an antioxidative activity, a tyrosinase inhibitory activity, a liver-protecting effect and effe...
|
|
WO/2006/010426A1 |
A frozen composition is provided which includes hydrophobin. Also provided is the use of hydrophobin in inhibiting ice crystal growth and/or modifying ice crystal habit in frozen food products.
|
|
WO/2006/007890A1 |
Processes for preparing partially dry-coated confectionery products by moving a confectionery product while providing a plurality of discrete, non-liquid particles in a visually distinct pattern upon a portion but not all of an outer sur...
|
|
WO/2006/007856A2 |
Acidic oral compositions having calcium contents and effective pH-values in the area indicated by grey tone in Fig. 2 are non-erosive in saliva and capable of stimulating saliva production, even in 'dry mouth' patients. A new multi-ste...
|
|
WO/2006/008551A1 |
A confectionery product comprising an edible core, such as toffee, caramel or fudge, and an edible polymeric film coating, preferably comprising hydroxypropyl methylcellulose, wherein the core is formed from a material that exhibits cold...
|
|
WO/2006/006579A1 |
The texture of a starchy food (for example, biscuits, cookies, cakes, breads, cream puffs, coated and fried foods, snack foods, wheat noodles, Chinese noodles, etc.) is highly improved by using soybean protein in a smaller amount than in...
|
|
WO/2006/005141A2 |
The present invention relates to a fat composition comprising an amount of a first fat with a trans fatty acid content of less than 30 wt. % in which wt. % is expressed with respect to the weight of the first fat and a C-16/C-18 fatty ac...
|
|
WO/2006/004602A2 |
A prepared sandwich type food including a filling between or on edible layers and having reduced fat and caloric content is described. The filling and the edible layers can comprise dietary fiber gel which replaces fat that is normally f...
|
|
WO/2006/003474A1 |
A sugar coating is formed on a multiplicity of items (5) such as confectionery, using a suspension of crystal nuclei in a solution of sugar. This suspension is created by ultrasonic irradiation of a supersaturated solution. For example a...
|
|
WO/2006/002252A2 |
A croissant intermediate (200) having a stress-relieving feature (202) such that the croissant intermediate (200) does not become unpinched during baking. The stress-relieving feature (202) can take the form of a cut, either completely t...
|
|
WO/2005/122784A1 |
Food grade colored fluids which include food grade dyes and food grade glycols are provided. Also provided are methods for applying the food grade colored fluids directed to the surface of an edible substrate, and edible substrates havin...
|
|
WO/2005/122781A1 |
A novelty confection is disclosed which includes an elongated strip of gummy-type candy. The strip has a first end with a :male member and a second end with a female opening for frictionally receiving the male member. Hence, the strip of...
|
|
WO/2005/121312A1 |
New strains of Lactobacillus that have been selected for their capability of improved reduction the number of Streptococcus mutans in the mouth of mammals through inhibiting activity in combination with better binding to the oral mucins ...
|
|
WO/2005/120218A1 |
A new plasticating apparatus including a rotating and reciprocating screw having a helical flight that is wrapped around a core, disposed within and cooperating with the inner wall of a heated barrel that substantially increases the melt...
|
|
WO/2005/117601A2 |
A cookie intermediate and a process for forming a cookie intermediate having a visual feature depicted on both a top surface and a bottom surface of the cookie intermediate. A cookie dough and an edible filling are substantially simultan...
|
|
WO/2005/115161A1 |
A candy obtained by crystallizing xylitol and a process for producing the candy. The candy and the process eliminate all the following problems. Candies of this kind are difficult to mass-produce because of the difficult control of cryst...
|
|
WO/2005/115175A1 |
Disclosed is a solid or semi-solid snack bar for human consumption, comprising creatine suspended in solid form in an edible supporting matrix; the food bar as a whole having a glycemic index of less than 55.
|
|
WO/2005/115162A1 |
A disposed piping bag (1) comprises a container of polymer film. The piping bag is formed essentially from a thin-walled polymer tube, and an outwardly oriented surface of the piping bag has a surface structure.
|
|
WO/2005/114049A2 |
An illuminated pop-up candy comprising a housing (3), a cap (2), moveable candy (4), moveable illumination system, and switching mechanism. The candy (4) is able to translate and rotate along the length of the housing by the application ...
|
|
WO/2005/113693A1 |
Food grade ink jet inks which include food grade pigments, food grade lower alcohols, 1,2-propanediol, and shellacs are provided. Also provided are methods for making the ink jet inks and edible substrates having the food grade ink jet i...
|
|
WO/2005/112655A2 |
Described are developed, refrigerator-stable, dough compositions in low pressure packages and related methods, wherein the dough compositions contain chemical leavening agents that include an encapsulated basic agent.
|
|
WO/2005/107496A1 |
By paying attention to the functions of shiitake mushroom, it is intended to provide a novel and safe extract for modifying immunological functions. An extract showing an effect of regulating immunological functions can be produced by pr...
|
|
WO/2005/107480A1 |
A method of freeze storing baked foods that retains excellent condition of crust (surface layer of bread), avoiding any peeling, and that retains excellent sensory condition, attaining long-term frozen storage. There is provided a method...
|
|
WO/2005/104857A1 |
The invention realizes a dessert having a shape according to the features of food in general and a taste that recalls the natural flavour of the food.
|
|
WO/2005/104867A2 |
A depositor pump, includes a pump body, and a modular valve apparatus operatively attached to the pump body. The modular valve apparatus includes a valve guide apparatus attached to the pump body, and defining a slot therein for receivin...
|
|
WO/2005/102066A2 |
A confectionery product comprises a first side and a second side generally opposite to the first side; the second side comprising an abrasive surface that is suitable for scrubbing the top surface of a tongue within the oral cavity. In p...
|
|
WO/2005/099474A2 |
A preformed cream cheese bagel topping for direct application to a slice of a bagel. The bagel topping having an upper and lower surface for engaging a surface of a bagel and a hole extending therebetween.
|
|
WO/2005/099473A1 |
Novel cooling compositions having a natural status are object of the present invention. These compositions comprise a combination of menthol, together with a nature identical ingredient and at least one natural extract. They can be added...
|
|
WO/2005/096830A1 |
A rice cake dough that permits combining with ingredients, such as filling bean jam, at relatively low temperature with high work efficiency, that is of mild sweetness so as to ensure less restraint on the flavor and properties of ingred...
|
|
WO/2005/096831A1 |
A confectionery chew for lowering serum cholesterol in an animal in need thereof including a carbohydrate, a seeding agent, which can be a fondant, a structuring agent, which can be a protein, a starch, a hydrocolloid, and mixtures there...
|
|
WO/2005/096832A2 |
Stabilizers comprising co-processed MCC and a hydrocolloid, edible compositions comprising the stabilizers, and processes for making the edible compositions are described. Edible compositions may be prepared from a stabilizer comprising ...
|
|
WO/2005/094859A1 |
It is intended to provide a skin moisture-retention agent for oral administration which can be easily obtained by persons suffering from dry skin, can exert a moisture-retention effect when orally taken and has no side effect, and a food...
|
|
WO/2005/094601A1 |
The present invention relates to a method and apparatus for forming an edible fat-based shell upon a packaging support having a desired shape that defines a volume therein. One or more walls of consistent thickness are formed directly ...
|
|
WO/2005/094495A2 |
A heating apparatus or platen (2) is provided with a heating surface (24) adjacent a hehat exchange fluid area (52) defined by the heating surface (24) attached by side walls and end plates (36) to a retainer plate (44) A flow through sy...
|
|
WO/2005/094860A1 |
It is intended to provide an efficacious agent for improving peripheral blood flow which can improve symptoms caused by peripheral blood flow disorders (chill, palsy, pain, skin troubles, etc.) or skin disorders accompanying peripheral b...
|
|
WO/2005/094782A1 |
Oral gel delivery systems for antacids are provided comprising an ingestible matrix within which one or more antacid is substancially uniformaly and completely dispersed. The delivery systems may optionally include one or more other func...
|
|
WO/2005/092115A1 |
The present invention is a nutrient delivery system including a protein source and, optionally, a fiber source. Extruding proteins disrupts the protein structure at the secondary level, rendering the protein relatively inert as compared ...
|
|
WO/2005/092111A1 |
A device for moulding foodstuff masses comprises: - one or more moulds (14) provided with sockets (16) which define pouring cavities; inserts (22) made of thermally conductive material associated, in a relationship of heat exchange, with...
|
|
WO/2005/089255A2 |
A layering mass comprising protein and carbohydrate, where between 10% and 55% by weight of the layering mass is protein, is described together with methods of making the same. Also described are confectionery-type bars and nutritional b...
|
|
WO/2005/087011A1 |
A premix powder for producing bread with the use of rice powder obtained from non-waxy rice as the main material, characterized by containing from 4 to 8 parts by mass of gelatinized rice (&agr -rice) powder of 100- to 600-mesh in grain ...
|
|
WO/2005/084457A1 |
The present invention describes an edible product comprising a core composition comprising sucrose and a shell or coating composition comprising at least one dietary fiber component, wherein the core composition is at least partially coa...
|
|
WO/2005/084112A2 |
The invention relates to a process for industrial application for preparing icing sweeteners colored with any coloring agent for food use. The process basically consists in subjecting to a simultaneous mixing-refining step a mixture comp...
|
|
WO/2005/084634A1 |
Oral gel delivery systems for non-steroidal anti-inflammatory drugs (NSAIDs) are provided comprising an ingestible matrix within which one or more NSAIDs are substantially uniformly and completely dispersed. The delivery systems may opti...
|
|
WO/2005/084300A2 |
The invention provides compositions and methods for providing edible gloss coatings for foods on which a gloss coating is desirable. The invention is particularly useful for providing gloss coatings to confections, such as chocolates, ha...
|
