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Matches 151 - 200 out of 22,657

Document Document Title
WO/2016/097834A1
A disposable piping bag comprising a pair of side panels having joined side edges, the bag having a substantially conical configuration, the side edges extending downward to a sealed or unsealed tip and extending upward to an opening alo...  
WO/2016/100947A1
A chewy confectionery product having a cylindrical shape. The chewy confectionery product is substantially free of wheat and traditional texturizing agents such as gelatin, starch and albumin and is able to retain its shape for an extend...  
WO/2016/096232A1
The present invention relates to a method for reducing the amount of total and saturated fats in confectionery fillings, in particular confectionery fillings based on fat continuous dispersion. The invention also relates to the reduced i...  
WO/2016/097067A1
The present invention relates to a sugar replacement composition, which is based on a novel and innovative combination of ingredients such that the sugar replacement composition gives rise to one or more advantageous use characteristics ...  
WO/2016/094519A1
A dispensing gun assembly includes a frame, a rod, a piston, a driver, a trigger, and a linkage. The rod slideably connects with the frame for linear movement with respect to the frame. The piston connects with the rod for movement with ...  
WO/2016/094573A1
Provided is a safety handle e.g., for immovably holding the candy of a lollipop, comprising: longitudinally extending handle portion comprising a main body of sufficient length to be held by a full human hand; and a curved mouthpiece por...  
WO/2016/091917A1
The present invention relates to a milk-based snack which is cooked-extruded into vacuum and which is characterized by a fast melt-in-the-mouth profile. This invention also relates to a coated extruded milk-based snack and to a process f...  
WO/2016/083110A1
The present invention relates to an apparatus for applying stripes of liquid coating on a confectionery product comprising a rotatable applicator for liquid coating, at least one shield positioned above the rotatable applicator to collec...  
WO/2016/085159A1
Disclosed is an invention relating to a puffing apparatus for producing snacks. The disclosed puffing apparatus for producing snacks comprises: a grain input part; a rotational member which is installed at the lower section of the grain ...  
WO/2016/085117A1
The present application relates to a method for preparing red ginseng hodugwaja (Korean walnut cake) in which the outer layer ingredients of the hodugwaja include 5±2.5 wt% of a red ginseng ingredient, and the taste of hodugwaja and the...  
WO/2016/081932A1
The present disclosure is drawn to naturally sweet fibrous blends as well as fibrous saccharide blends. The naturally sweet fibrous blend can include from 15 wt% to 85 wt% natural isomalto-oligosaccharide, from 10 wt% to 75 wt% by weight...  
WO/2016/080349A1
Provided is a three-layer confection such as a chewing gum or the like having excellent stability over time. The three-layer gum (three-layer confection) 1 according to the present invention comprises an upper layer 2 and a lower layer 3...  
WO/2016/079579A1
A double coupler nozzle system for sealing to a pair of flexible film bags (or to a double bag, i.e. three triangles of film welded down the diagonals or a single piping bag which has been welded down the length) having a wider upper end...  
WO/2016/069580A1
Compositions are provided for preparing low dosage supplements in the form of a confectionery which are easy to swallow and have a desirable taste. The resulting compositions are suitable for delivering all natural active ingredients to ...  
WO/2016/059669A1
The purpose of the present invention is to improve the storage stability, heat resistance and long-term stability of a flour paste and to reduce the cost required for the transportation, storage and production of a flour paste. The prese...  
WO/2016/061227A1
The invention provides a sugar composition for use in the manufacture of foodstuffs, said composition comprising a suspension of a fine sugar having a mean particle size of less than 30 microns in glucose syrup. This composition allows f...  
WO/2016/055641A1
Edible article, in particular edible waffle, which is substantially solid, said article comprising a base or bottom (10) with an upper surface (11) and a lower surface (12), and a tapered edge (20) with an inner surface (21) and an outer...  
WO/2016/049577A1
This disclosure relates generally to whippable food products and methods for making the whippable food products and for making whipped food products therefrom. In one embodiment, a whippable food product has less than 5% by weight fat an...  
WO/2016/046866A1
The present invention addresses the problem of reducing oil absorption in a frying step during the production of doughnuts and thus providing doughnuts that retain the original taste and flavor of doughnuts, have a soft and waxy texture ...  
WO/2016/049292A3
The present invention provides a food product in which gelatins are replaced with a texturizer composition comprising a low viscosity iota carrageenan. The present invention also provides a method for replacing gelatins in a food product...  
WO/2016/049046A1
A food composition capable of maintaining a crunchy texture after freezing and reheating is disclosed. The food composition includes a crust or an outer casing having a dough-based matrix or a batter-based matrix with a thickness of abou...  
WO/2016/049292A2
The present invention provides a food product in which gelatins are replaced with a texturizer composition comprising a low viscosity iota carrageenan. The present invention also provides a method for replacing gelatins in a food product...  
WO/2016/043276A1
The present invention provides a flavor deterioration inhibitor capable of significantly suppressing the deterioration of taste due to causes such as light and/or heat. The present invention is directed to a flavor deterioration inhibito...  
WO/2016/038155A1
The present invention provides a method for preparing a filled bakery product, the method comprising: providing a filling composition comprising at least one powdered food ingredient and a fat blend comprising from 15 to 67 wt.% of a tem...  
WO/2016/039406A1
Disclosed is a method for manufacturing baked confectionery, said method being characterized by causing a baked confectionery having water activity of at most 0.4 to absorb moisture such that the water activity increases to between 0.6 a...  
WO/2016/036578A1
A Stevia extract made from leaves of the Stevia rebaudiana plant is described. The extract has desired levels of steviol glycosides and is useful in food, beverage, and other consumable products.  
WO/2016/032282A1
The present invention relates to a preparation method of sugarless soft candy, which makes it possible to reduce adverse effects due to sugar and saccharides. More specifically, the method comprises the steps of: forming a sugar solution...  
WO/2016/025296A1
Provided is an approach for obtaining a high quality xylitol-containing candy in a short period of time. A candy composition according to the present invention contains a sugar composition portion comprising xylitol as a main component a...  
WO/2016/022629A1
An extruded confection comprised of one or multiple layers, wherein at least one layer provides a hard and brittle layer when chewed. Moreover, combinations of select saccharides are provided to achieve desired textural attributes when e...  
WO/2016/021717A1
A gummi candy body having a moisture value of 20 wt% or greater, a pH of 4.0 or less, and a moisture activity value of 0.86 or less is covered with and encapsulated in a collagen casing. Thus, it is possible to provide a high-moisture-co...  
WO/2016/021897A1
The present invention relates to legume cookies and a method for producing the same, the legume cookies being a healthy food which does not comprise any wheat flour, sugar and additives, thereby being able to prevent adult diseases and d...  
WO/2016/016308A1
An aerated confection is disclosed. The aerated confection comprising as an emulsifier polyglycerol ester (PGE) which is present at an air- water interface of air cells in the aerated confection. A method for the manufacture of the aerat...  
WO/2016/016834A1
Described herein is a confectionery product comprising a shell and a filling housed within said shell, wherein said shell is formed at least in part by a wafer. The product is characterized in that the wafer is obtained starting from a b...  
WO/2016/018912A1
A molding tool ejection technology utilizing manifolded air to eject food stuff from a cavity of a mold plate. The cavities include orifices. The orifices are aligned with the channel such that air and gas in the channel exits the orific...  
WO/2016/014673A1
An apparatus for engaging and releasably retaining a fragile or brittle food product for forming a confection on the food product. The apparatus comprising an elastomeric grommet having a radially flexible body defining an aperture havin...  
WO/2016/010103A1
The present invention addresses the problem of providing a baked confectionery that substantially includes no flour, said confectionery not being oily even when a high oil content is used, having a moist texture and a melt-in-the-mouth q...  
WO/2016/010435A1
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 bringing the fluid or suspension under ...  
WO/2016/006579A1
 Disclosed is a method for manufacturing a baked confectionery, characterized in including a step for adding water and a polyglycerol polyricinoleate ester to an oily confectionery dough, a step for forming the obtained oily confection...  
WO/2016/003894A1
Provided is an aqueous pigment suspension including a water-insoluble pigment, an iota- carrageenan hydrocolloid, at least one divalent cation, and water and methods for making the same. The invention further discloses that the aqueous p...  
WO/2016/001589A1
The present invention relates to a sweetening composition comprising from 80% to 95% by weight of crystalline pulverulent sorbitol and having an enthalpy of at most 150 J/g, a low specific surface area, a particular particle size and an ...  
WO/2016/001191A1
The present invention concerns a novel confectionery item, and more particularly a chewing gum of which the fat content has been reduced or totally eliminated. This reduction or elimination of the fat makes it possible to obtain a confec...  
WO/2016/003764A1
Colored hard coated edible products characterized by minimal appearance defects in the coating are disclosed. Color and flavor are in substantially separated regions of the coating. Methods of making such products are also disclosed.  
WO/2015/197316A1
The present invention relates to a device 10 for creating a product slab, in particular a slab of a confectionery product, from a food mass, said device comprising at least one roller assembly 18 which is used to form the product slab. T...  
WO/2015/197320A1
The invention relates to a device (10) for pressing a food mass into specified shape, in particular a bar or disk shape, comprising at least one roller (12, 14) and at least one scraping element (20, 22) for scraping the food mass from t...  
WO/2015/199634A1
The claimed technical solution relates to the food industry and concerns a method for producing whipped confectionery products, and specifically whipped candy based on a nougat mass. Proposed is a method for industrially preparing candy ...  
WO/2015/197821A3
The invention relates to a method involving the steps of: a) providing a precursor confectionery mass in a liquid form; b) providing a support supporting a powder which has a powder level surface that includes a plurality of female molds...  
WO/2015/197323A1
The present invention provides a wafer product decorating apparatus comprising a laser, a collimator, at least one galvanometer driven mirror, and an aspheric scan lens, the apparatus being positionable relative to the wafer product to b...  
WO/2015/195969A2
The present invention provides a method for forming caramels having reduced low molecular weight species such as 4-MeI. The low-4-MeI caramels produced by this method have improved stability and taste relative to those known in the art. ...  
WO/2015/195969A3
The present invention provides a method for forming caramels having reduced low molecular weight species such as 4-MeI. The low-4-MeI caramels produced by this method have improved stability and taste relative to those known in the art. ...  
WO/2015/193300A1
The invention relates to a composition in the form of compacted particles, comprising at least 5 wt%, preferably at least 10 wt%, more preferably at least 15 wt%, of gelatin and/or collagen hydrolysate.  

Matches 151 - 200 out of 22,657