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Patent Searching and Data


Matches 151 - 200 out of 22,876

Document Document Title
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...  
WO/2017/010635A1
The present invention relates to a method for manufacturing kelp chips, which are made without frying kelp, maintain an unchanged shape, and have a high preference. The method for manufacturing kelp chips of the present invention compris...  
WO/2017/008027A8
System (10) for conveying and dispensing material (M) may include a heated supply (12) of the material, one or more heated hoses, a heated dispenser (44), and a pump (26) having a heating device (26a) internal the pump (26a). A pump (26)...  
WO/2017/008027A1
System (10) for conveying and dispensing material (M) may include a heated supply (12) of the material, one or more heated hoses, a heated dispenser (44), and a pump (26) having a heating device (26a) internal the pump (26a). A pump (26)...  
WO/2017/004437A1
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 coo...  
WO/2017/001154A1
The present invention relates to a composition comprising vegetable oil, caramel and one or more phenolic compounds. The caramel and one or more phenolic compounds together prevent oxidation of the vegetable oil, such that the amount of ...  
WO/2017/001234A1
The invention relates to a system (1) for producing foods, in particular a chocolate system, comprising at least one treatment station and at least one industrial robot (2, 3), which comprises at least one effector (4) having at least on...  
WO/2016/208637A1
The present invention addresses the problem of providing: a chocolate that has the highly contradictory properties of not peeling easily and of drying quickly at an ordinary temperature during coating; and a food using the chocolate. Pro...  
WO/2016/203036A1
The invention relates to a candy product in the sense of hard or soft caramels made of a novel candy product material, comprising at least two components (a) and (b) which can have at least one boundary surface between each other in the ...  
WO/2016/199737A1
A kit comprising a combination of confectioneries for preparing a confectionery that looks like a food consisting of a dough coating and a filling and a jelly confectionery that looks like a noodle-shaped food, said confectioneries both ...  
WO/2016/198440A1
The present invention relates to a glycerin-based candy product comprising probiotic bacteria, said product having a moisture content less than 9% and a water activity (aw) less than 0.5 and comprising a) glycerin in an amount of 10% to ...  
WO/2016/197372A1
Provided is a green edible coating comprising Gardenia Blue pigment and beta-carotene. The edible coating has a color shade h of at least 95 at the CIELAB color scale and preferably also has a color value a* of at most -5 at the CIELAB c...  
WO/2016/198659A1
A nozzle is provided for an apparatus for depositing a liquid, semi-liquid or semi-solid food product. The nozzle (200) comprises a proximal end (202) and a distal end (204), the distal end (204) having an outlet (208) for depositing the...  
WO/2016/197157A1
The invention relates to a sweetener which contains a plurality of natural or synthetic agents having a sweetening power, at least one sugar substitute being selected from the group consisting of erythrite, sorbitol, mannitol, isomalt, m...  
WO/2016/198569A1
The present invention is directed to an orange edible coating comprising a mixture of bixin and beta-carotene. The edible coating is preferably used for coating confectionary such as chocolate lentils. The present invention is also direc...  
WO/2016/198570A1
The present invention is directed to a bixin form, wherein the bixin is microencapsulated, and preferably whereby the particle size of the inner phase of the bixin form when measured in water by Photon Correlation Spectroscopy (Beckman C...  
WO/2016/195498A1
The invention relates to a self-supporting food composition, having a total non-gelatin protein content of 8-15 wt.%, based on the total weight of the composition, at least part of the total non-gelatin protein content being casein, the ...  
WO/2016/196796A1
A roasting and glazing apparatus includes a housing, a roaster bowl, an agitator, a heater and a cover that includes a water reservoir with at least one metering hole to allow water within the reservoir to flow into the roaster bowl at a...  
WO/2016/196601A1
Cooked and uncooked caramel slurries and products prepared using the cooked caramel slurries, and methods of preparing caramel slurries and coating a cooked caramel slurry onto a food piece.  
WO/2016/192956A1
The present invention relates to a method for coating the head of a lollipop with a coating material, wherein the lollipop is moved during coating.  
WO/2016/193132A1
The present invention relates to the use of milk proteins as the emulsifying system for the stabilization of a confectionery water-in-oil emulsion and to confectionery water-in-oil emulsions thereof. In another aspect there is now provid...  
WO/2016/189846A1
The present invention addresses the problem of providing a composition for the oral cavity, a food product or beverage, and a recalcification agent that have an excellent recalcifying effect on decalcified dental enamel. Provided are a c...  
WO/2016/183789A1
A composition extracted from bird's nest comprises an extract from bird's nest. The extract from bird's nest is obtained by using a vacuum pressure-reduction extraction step, and the extract from bird's nest comprises 1% to 13% of sialic...  
WO/2016/181004A1
The present invention relates to a straw made of an edible material for drink consumption, comprising the following ingredients: water, gelling agent, sugar, a stabilising or thickening agent, and a plasticising or humectant agent. The p...  
WO/2016/181418A1
This invention consists in an ergonomic extruder in which pastes and creams can be inserted with the principal aim to allow even non-expert users to decorate cakes and desserts in a simple and precise way with minimum effort. The extrude...  
WO/2016/175175A1
The present invention addresses the problem of providing, by a simple method, an oil and fat composition that is excellent in terms of having a good rich flavor, and a food product that has a good rich flavor as a result of using the oil...  
WO/2016/170035A1
A method of preparing a food product includes defining a three-dimensional shape for the food product by computer-implemented steps of: receiving a two-dimensional image; processing at least one of colour or greyscale pixel values of the...  
WO/2016/172699A1
Methods of preparing a delivery system are described. Each method uses a first and second printing materials. The second printing material contains an active material such as a fragrance, flavor, malodor counteracting agent, and mixture ...  
WO/2016/166099A1
The invention relates to a metering container for mixtures of foodstuffs and liquids, a metering device for mixtures of foodstuffs and liquids, and a method for metering mixtures of foodstuffs and liquids.  
WO/2016/168338A1
A glaze with a viscosity ranging between 170 and 650 cP, less than 20% sugar, and less than 4% salt, is applied onto an uncooked dough product during a continuous process in the production of baked snack foods. The glaze maintains its fo...  
WO/2016/166092A1
Disclosed is a confectionery product comprising: a hard, crunchy transparent outer coating comprising isomalt; a centre comprising one or more regions of confectionery material which are visible on the outer surface of the centre.  
WO/2016/168180A1
A production coater for coating a material with a solution or a suspension. The production coater including a cabinet with an integrated exhaust plenum providing an exhaust flow path from a coating drum to an output of the production coa...  
WO/2016/168296A1
A sugar coating or glaze with reducing sugars greater than about 16.5% and a viscosity ranging between 170 and 650 cP is applied onto an uncooked dough product during a continuous process in the production of baked snack foods. The sugar...  
WO/2016/168421A1
An edible material may be made of liquid, sugar, and one or more hydrocolloids. The edible material may be used to form edible cups, containers, and the like and may be capable of holding hot or cold liquids for extended periods of time,...  
WO/2016/164346A1
A method for extruding a confectionery is provided including supplying a plurality of ingredients to a mixer. The ingredients are mixed to form a confectionery composition in said mixer. Crystals are formed in the confectionery compositi...  
WO/2016/163880A2
The present invention relates to a piping bag assembly. It further relates to a closing assembly to be used in such a piping bag assembly. In addition, it also relates to a piping bag manufactured using the piping bag assembly and a corr...  
WO/2016/164470A1
The present disclosure provides oral, chewable dosage forms that are suitable for delivery of one or more active ingredients to a consumer, particularly a human individual. The dosage forms can be configured as multicomponent composition...  
WO/2016/164774A1
Processes for dispersing a flavors in confections are disclosed. Once process includes heating an oligosaccharide to a temperature sufficient to melt the oligosaccharide, thus producing a melted mass, dispersing a flavor in the melted ma...  

Matches 151 - 200 out of 22,876