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Patent Searching and Data


Matches 301 - 350 out of 22,653

Document Document Title
WO/2015/004824A1
Provided are a layered food production device and production method for producing a layered food in which the outer form, and the shape of an inner cavity, are irregular and non-circular. This production device of a layered food (1) is p...  
WO/2015/006511A1
The present disclosure relates to a device that, when assembled, creates a Popsicle-like frozen confection having a container containing an alcoholic liquid, where the user employs a plunger to drive the alcoholic liquid upward through a...  
WO/2015/000037A1
Disclosed herein is a dispenser for dispensing a flowable substance. The dispenser comprises a plurality of outlets spaced around an outer surface of the dispenser, the outer surface being rotatable about an axis at a rate whereby a peri...  
WO/2015/002553A2
This invention pertains to the processes in the preparation of fresh coconut meat based compositions and films, including its improvements and modifications, comprising mainly of coconut meat wherein other fruit and vegetables are added ...  
WO/2014/207571A3
The present invention provides improved processes for extracting and preparing lipids from biological sources for use in pharmaceuticals, nutraceuticals and functional foods.  
WO/2014/205265A1
The present disclosure is generally directed to orally consumable products, such as foodstuffs and beverages, containing rebaudioside E present in, e.g., about 5 ppm to about 100 ppm, and to methods for preparing such orally consumable p...  
WO/2014/199955A1
[Problem] To provide a food ingredient and a food additive which are safe to the human body and exhibit excellent defoaming effect; and a food which contains the food ingredient or the food additive. [Solution] A food ingredient and a fo...  
WO/2014/197214A1
A composition of matter comprises a shelf stable, partially defatted supercritical CO2 fluid solvent extracted whole grain flour derived from a cracked biomass of perilla frutescens, the flour comprising minerals and 2 to 8 percent of na...  
WO/2014/197898A1
Stevia extracts with selected major steviol glycosides (Reb A, stevioside, Reb D, Reb C) and minor steviol glycosides and glycosylated diterpene derivative plant molecules, derived from Stevia rebaudiana plant are found to improve the pe...  
WO/2014/192743A1
Provided is a new rice snack food which is not deep fried and which evokes a strong impression of rice in terms of flavor, texture, and appearance. A rice snack (10) in which adhesiveness is imparted to rice grains or rice pellets (11) u...  
WO/2014/191468A1
The present invention relates to an in-pack moulding apparatus (20) for a food product comprising filling means (20a) designed to provide a predefined amount of a food product (1) in a liquid or viscous state within a deformable packagin...  
WO/2014/188861A1
The present invention relates to a gel-like composition in which ubiquinol is dispersed and stabilized in a gel, and is characterized by containing 0.2-5 wt.% of ubiquinol, 5-15 wt.% of gelatin, 55-80 wt.% of saccharides and/or water-sol...  
WO/2014/189267A1
Disclosed are a method of preparing a confectionary raw material using a citrus peel, and a method of preparing confections using the raw material. In particular, disclosed are a method of capable of preparing a confectionary raw materia...  
WO/2014/185931A1
Stevia compositions are prepared from steviol glycosides of Stevia rebaudiana Bertoni. The compositions are able to provide a superior taste profile and can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, bevera...  
WO/2014/185087A1
A coating device, in which a rotating drum (1) has a plurality of treatment chambers (1a, 1b, 1c), is provided with discharge plates (6a, 6b, 6c) that transport granular particles in the treatment chambers (1a, 1b, 1c) to the treatment c...  
WO/2014/182268A1
The invention relates to a food product mold (1) which comprises at least two identical recesses (10) - where each identical recess (10) comprises at least three sides with at least two sides thereof being inclined (11); - which are form...  
WO/2014/181070A1
The invention provides a gelatine-free jelly confectionery composition comprising a bulk sweetener, water and a mixture of oxidised starches. The oxidised starches may be selected from two or more of potato, tapioca, corn, wheat, rice, o...  
WO/2014/179204A1
Colored wax compositions comprising a multiplicity of colored wax particles comprising at least one wax, at least one colorant and at least one emulsifier, wherein the colored wax particles are made by heating the at least one wax, the a...  
WO/2014/179433A1
Provided herein are confectionary coatings that include a strained yogurt ingredient. Also provided are edible compositions which are coated with the coating.  
WO/2014/172287A1
Disclosed is a method for forming a chewing gum product with at least one inclusion, the method including providing a gum sizing system including a first sizing roller, a second sizing roller, and a gum mass delivery system, directing a ...  
WO/2014/170420A1
This invention relates to a molded food product, preferably a confectionery product such as a chocolate product, having on its surface at least two relief fields that provide an edible optical element, and to a process for preparing such...  
WO/2014/162948A1
Provided is a bar- or stick-type food which brings "satisfaction from eating one article of food" and exhibits "easy portability" and to which a new value of exhibiting variation in taste and/or mouthfeel has been added, said variation b...  
WO/2014/163641A1
The present invention provides a lollipop stick made of a bendable material which splits into stick halves in combination with a compact lollipop ring holder for mounting and supporting said lollipop stick during usage, and for storage o...  
WO/2014/161165A1
Provided in the present invention is a monosaccharide solid molded product, wherein the monosaccharide solid molded product comprises: 100 parts by weight of a monosaccharide, wherein the monosaccharide is an aldopentose, aldohexose or c...  
WO/2014/157697A1
A flour paste obtained by mixing 5-25 wt% fats and oils into an aqueous phase, performing preliminary emulsification, then homogenizing and heat-treating same, said aqueous phase being prepared by dissolving in water and heating: 1-5 wt%...  
WO/2014/160823A3
Disclosed is confectionery having a transparent or translucent hard candy shell and a water-in-oil emulsion centerfill. Also disclosed is a sugar-free liquid edible composition and use in confectionery products.  
WO/2014/157608A1
Provided is a process for improving, without a heat-treatment or baking step for imparting hear resistance, a chocolate or a chocolate-using food, particularly a chocolate-using food in which a chocolate is in contact with a food or food...  
WO/2014/158465A3
A cotton candy machine includes a floss head (20) comprised of a floss head cap (48), a heated filament spinning screen (22), a floss head base (60) and a rotatable retaining cap (26), all removable from said head (20) without tools by m...  
WO/2014/158465A2
A cotton candy machine includes a floss head (20) comprised of a floss head cap (48), a heated filament spinning screen (22), a floss head base (60) and a rotatable retaining cap (26), all removable from said head (20) without tools by m...  
WO/2014/151027A1
A method of forming an oral product includes extruding a mixture, conveying the extruded mixture through one or more pairs of forming rollers, and cutting the extruded mixture into one or more oral products. The mixture can include polym...  
WO/2014/152120A1
Coated confectionery products and methods of manufacturing the same are disclosed herein. The coated confectionery products include a confectionery center. A first coating including a carbohydrate and a buffered acid surrounds the confec...  
WO/2014/150993A1
A method of forming an oral product includes gripping a rod of oral product material with a gripping device, indexing the rod forward to have a leading end of the rod abut a stop at a first location, cutting a leading portion of the rod ...  
WO/2014/152952A1
Disclosed herein are chewing gum snack products having multi-sensorial attributes of flavor, texture, and visual appeal which provides a snack-like quality at the initial stage of chewing that then transitions to chewing gum-like qualiti...  
WO/2014/150230A1
The present invention is directed to a hard panned coating comprising a natural blue anthocyanin-containing colorant, a hard panned confection coated with the same, and a method of hard pan coating an edible product center with the coati...  
WO/2014/147400A1
Particles of a calcium salt having a median particle diameter of less than 100 μm have been found to enhance the taste of food products, including confectionery products. Sensory testing within tasting panels is described in relation to...  
WO/2014/147465A1
A dispensing apparatus for dispensing a pressurised fluid product (5) has a supply part (2) for supplying the pressurised fluid product, a depositor part (3) selectively to adopt an open state for fluid communication with the supply part...  
WO/2014/150438A1
There is provided a hard panned coating, and a hard panned confection comprising an edible core coated with the same. The hard panned coating comprises multiple sugar syrup layers, only some of which further comprise one or more sucrose ...  
WO/2014/149551A1
The present invention provides a heat resistant coating, confection comprising the coating, and methods of making these. More specifically, the heat resistant coating comprises at least one layer comprising an amount of glycerol less tha...  
WO/2014/140250A1
The present invention relates generally to a confectionery. More specifically, the present invention relates to a novel process for preparing novel sugar-free confectioneries having a gelled centre and a multilayer coating of laminated t...  
WO/2014/144185A9
A method and device for forming shaped cheese in continuous fashion by a pull- stretch method without brine submersion. A method for further forming a cheese ribbon mold by which two grooved belts overlay each other in compressed manner,...  
WO/2014/144185A1
A method and device for forming shaped cheese in continuous fashion by a pull- stretch method without brine submersion. A method for further forming a cheese ribbon mold by which two grooved belts overlay each other in compressed manner,...  
WO/2014/140482A1
The invention relates to a coating composition comprising, in relation to 100% of the weight thereof: between 10 and 90 wt. % of at least one film-forming polymer selected from cellulosic polymers or derivatives of cellulosic polymers, d...  
WO/2014/141915A1
The problem addressed by the present invention is to provide a baking chocolate-like food having a novel, soft mouthfeel, being even possible as a white chocolate-like food, and having a high shelf life and low moisture by means of a met...  
WO/2014/139533A1
There is disclosed a filling unit and a method for filling a confectionery mass, such as ice-cream, into a container or a mould. The filling unit (1) includes a fill housing (4) with a filling nozzle (2) and at least two dosing pistons (...  
WO/2014/139227A1
A lump sugar contains monosialotetera-hexosyl ganglioside of 0.01-3% by weight, brain protein of 1-98% by weight, and chicory polysaccharide of 1-98% by weight.  
WO/2014/145810A3
The present disclosure relates to devices and methods for rapidly detecting streptococcus bacteria. An illustrative device includes a first elongate handle connected to a first edible portion and a second elongate handle connected to a s...  
WO/2014/138654A1
The present invention is a low calorie sugar substitute composition that provides similar properties, characteristics, and taste of sugar at equivalent volumes and/or weights but without the calorie content of sugar or effects on glycemi...  
WO/2014/136873A1
[Problem] To provide a baked sweet that can be produced in large quantities and is obtained by baking a barley-powder-containing dough, wherein increases in the viscosity of said dough are reduced effectively. [Solution] This baked sweet...  
WO/2014/135917A1
The invention relates to a method for producing a small sweet or savoury cake, such as a cupcake, from a muffin. The method is characterised in that the small cupcake-type cake is softer that known small cakes of this type. The productiv...  
WO/2014/133562A1
Powdered compositions and methods of use applicable to mitigate a condition of human fatigue among others, including a base composition of at least one finely powdered simple sugar and at least one finely powdered polysaccharide, a flavo...  

Matches 301 - 350 out of 22,653