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Matches 251 - 300 out of 22,892

Document Document Title
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.  
WO/2015/189651A1
The subject of the invention relates to vessels that are made of an edible material, namely the vessels according to the invention are chocolate-based, at least a part of their surface is coated with sugar glaze, and the chocolate and/or...  
WO/2015/191708A1
A confectionery item comprising at least two elongate fingers each of which comprises a filling encased within a chocolate layer or shell, wherein at least one of said fingers comprises a first filling and at least one other of the said ...  
WO/2015/186151A1
The present invention relates to a confectionery preparation, in particular an ice cream preparation that can also be consumed also by persons with lactose intolerance.  
WO/2015/186271A1
Provided is a method for manufacturing a baked chocolate, said method comprising molding a chocolate dough into a definite shape and then baking, whereby a baked chocolate having a soft inside texture characteristic to chocolate can be o...  
WO/2015/186038A1
A food product can be formed by Injecting a first edible material into an assembly and discharging, from the assembly, the first edible material as straight strands substantially parallel to each other and as helical strands that overlap...  
WO/2015/186270A1
Provided is a method for manufacturing an aerated chocolate dough which is a non-tempered type chocolate dough containing a non-tempered type non-cacao fat and being resistant to blooming, said aerated chocolate dough being improved so t...  
WO/2015/186099A1
The present invention relates to a sorbitol powder composition with low friability or high mechanical strength, particularly suited to being manipulated under high shear and shock conditions, as well as to the method for producing such a...  
WO/2015/179941A1
The present invention is inserted in the sector of edible oils and fats. Basically, it relates to a vegetable fat food composition used in making food products, such as dough, margarines, cookies, ice creams, melanges, broth in cubes, sw...  
WO/2015/183109A3
The invention relates to a frozen pre-fried dough in ring form that is crispy on the outside and soft on the inside, characterised in that it comprises: a) liquid ingredients: 14.63-18.85% frozen yellow sweet potato pulp, 4.88-11.31% fro...  
WO/2015/179678A1
An edible includes a directionally porous mass of at least one carbohydrate with a low-moisture infiltrate disposed within pores comprising at least one fat selected from melted chocolate, butter, cocoa butter, coconut oil, palm oil, or ...  
WO/2015/177111A1
The present invention relates to a lollipop production and down-stream processing apparatus (1) with a forming unit (2) and a down-stream processing unit (4) and a transfer wheel (3) in between the units (2,4) which rotates around a firs...  
WO/2015/169736A1
The present invention relates to a system (1) for producing moulded consumable items from a food mass, in particular a fat mass, in particular a cocoa-containing and/or chocolate-like fat mass, comprising a cold stamping device (9) with ...  

Matches 251 - 300 out of 22,892