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Patent Searching and Data


Matches 301 - 350 out of 22,804

Document Document Title
WO/2015/107161A1
A method of forming a patterned chocolate product (100), comprising: providing a mould (200) comprising a non-planar cast shape (202); providing a patterned stencil layer (300) which comprises a patterned stencil shape (301 ) comprising ...  
WO/2015/101963A1
A confectionery composition comprising an edible shell (12) having a filling therein, said filling comprising a plurality of solid inclusions (14) and at least one liquid component (16). A method for producing the composition comprising ...  
WO/2015/101970A1
A process for the production of a confectionery composition and a confectionery composition producible by the process. The process comprises introducing discrete droplets of a liquid filling (20) into a flowing matrix material (12) by me...  
WO/2015/101969A1
A process for the preparation of a confectionery composition and compositions producible by the process. Molten chocolate and a liquid filling are supplied to a nip (12) defined by the juxtaposition of a pair of forming elements (10). Th...  
WO/2015/101965A1
A process for the preparation of a confectionery composition and compositions producible by the process. The process comprises providing a first sheet (10) of edible film having a plurality of first recesses (12) therein and a second she...  
WO/2015/092098A1
The invention relates to healthy food compositions having the texture of gel or foam, as well as being rich in proteins, having anti-oxidant properties, being low in fat, free from lactose and casein, and being easy to chew. The composit...  
WO/2015/091751A1
The present invention relates to a method for producing a combined long-life baked product with a filling layer, comprising the steps: provision of a chocolate portion (1) on a carrier device (2), shaping the chocolate portion (1) into a...  
WO/2015/086760A1
The present invention relates to a lipid composition comprising at least 5 wt% of a structuring agent dispersed in oil or fat wherein the structuring agent comprises at least 50 wt% of triacylglycerol containing a glycerin skeleton ester...  
WO/2015/082994A1
The invention provides a method of manufacturing a jelly confectionery, the method comprising the steps of: a) preparing a jelly confectionery composition comprising a bulk sweetener and a gelling agent; b) depositing the jelly confectio...  
WO/2015/083757A1
A flavor-improving enzyme composition which can reduce the unpleasant odor of food or drink, containing as an active ingredient an enzyme which exhibits phospholipase A2 activity and which has a lipase activity/phospholipase A2 activity ...  
WO/2015/080398A1
The present invention relates to a method for preparing a glazing agent for breadmaking, and, in particular, the objective of the present invention is to provide a glazing agent for pastry which can maintain the natural savor and flavor ...  
WO/2015/080069A1
 A hopper device for sending out a foodstuff to a food manufacturing device is equipped with: a hopper provided with an opening for accepting the foodstuff; a rotary shaft provided with a screw for winding the periphery in a direction ...  
WO/2015/078950A1
The present invention relates to confectionary products containing a synergic combination of dibasic calcium phosphate and tribasic calcium phosphate. Confectionary products are useful in the treatment of dentinal sensitivity.  
WO/2015/075697A1
The present invention relates to a sweet food product made from dry fruit having the same physicochemical properties as chocolate and comprising: between 25 and 45% by weight of dry fruit representing a total fat contribution coming from...  
WO/2015/075927A1
 Provided is a soft candy having the chewiness inherent in a soft candy, in which said candy is kept from adhering to the teeth. A soft candy manufactured by blending and kneading 7-14% by weight of dietary fiber in terms of solid frac...  
WO/2015/071853A1
Method of making a chocolate or alike, comprising a boiling step in which a first mixture with sugar and water is heated, and the density of the first mixture is reduced to a filament; an adding step, in which a second mixture is made, o...  
WO/2015/067383A1
The invention relates to a device (10) for coating products, in particular food products, with flowable coating compounds, comprising at least one machine frame (12), by means of which the device (10) is supported on a substrate (U) in a...  
WO/2015/065229A1
Proposed is a method for producing caramel, including mixing the ingredients of a caramel mass in a container (1), boiling the caramel mass, and forming products out of the caramel mass. The caramel mass is boiled by circulating same ...  
WO/2015/065650A2
Recombinant polypeptides having UDP-glycosyltransferase activities, including a 1,2-19-O-glucose glycosylation activity and a 1,2-13-O-glucose glycosylation activity for synthesizing of steviol glucosides, are provided. A method of produ...  
WO/2015/062998A1
Suggested is a mixture of matter, comprising: (a) steviol glycosides, (b) starch degradation products and (c) one or more phenolic sweetness-enhancing aroma substances selected from the group formed by hesperetin, phloretin, 1-(2,4-dihyd...  
WO/2015/065650A3
Recombinant polypeptides having UDP-glycosyltransferase activities, including a 1,2-19-O-glucose glycosylation activity and a 1,2-13-O-glucose glycosylation activity for synthesizing of steviol glucosides, are provided. A method of produ...  
WO/2015/061565A1
A multi-region confectionery according to an embodiment of the present invention includes a definite shaped first region containing an edible acid and a glucide; and a definite shaped second region containing an edible hydrogen carbonate...  
WO/2015/057603A1
A smokeless tobacco pastille configured for insertion into the mouth of a user is provided. The smokeless tobacco pastille can include (i) a tobacco material present in an amount of less than about 40 dry weight percent, based on the tot...  
WO/2015/057789A1
A method of forming a crème filled snack is disclosed in which a fat-based crème is provided as a center portion, then a carbohydrate based syrup and a powdery starch blend are repeatedly alternately and separately applied over the cen...  
WO/2015/056020A1
The invention relates to a hand held craft tool (100) and a kit for forming same, the hand held craft tool (100) comprising an elongate holder element (105) and a pattern tool attachable to an end of the elongate holder element (105), th...  
WO/2015/054434A1
Toe present invention relates to compositions containing photoluminescent substances in sufficient amount capable of emitting luminescence upon exposure to an external radiation source of stimulating photons. The present invention is als...  
WO/2015/051125A1
The present application discloses systems and methods for making confectionery products in which the product is formed in a cavity that forms part of the packaging for the product. In one embodiment the product is formed in film cavities...  
WO/2015/051056A1
Disclosed are chewing gum and confectionery products coated with particulates that are adhered to the product using a food grade adhesive. Also disclosed are methods of preparing the particulate coated chewing gum and confectionery produ...  
WO/2015/051305A1
An edible decoration (108) is laser kiss cut from an edible decorating sheet (102) by optically sensing at least one printed edible design (110) on the edible decorating sheet (102) relative to a laser cutting tool coordinate system (222...  
WO/2015/042723A1
The present disclosure concerns process for making chewable product using, as the main ingredient, a substantially dehydrated and/or a supplemented complex carbohydrate. The present disclosure provides the chewable products obtained as w...  
WO/2015/040582A1
The present invention relates to an apparatus for producing a moulded food item comprising: a) a depositor for depositing a flowable food mass to a one or more moulds, wherein a mould has a opening of pre-determined dimensions; and b)a r...  
WO/2015/036878A1
A process for preparing a confectionery product, especially a confectionery product comprising a chocolate shell having a filling such as caramel therein. The process comprises depositing a viscous confectionery material from a nozzle on...  
WO/2015/039086A1
Disclosed is a confection including a confection body including an upper surface and an opposing lower surface, and at least one upper surface indicium and at least one upper surface non-indicium area disposed at the upper surface, where...  
WO/2015/032539A1
The invention relates to a system (10; 310) for covering products, in particular food products, with different flowable covering masses, comprising: at least one first covering device (18; 3181) having an accommodating means for accommod...  
WO/2015/035311A1
A smokeless tobacco product configured for insertion into the mouth of a user of the product is provided, the smokeless tobacco product including a tobacco material mixed with a botanical material, wherein the botanical material is prese...  
WO/2015/034900A1
Various apparatuses are disclosed. An apparatus may include a vessel configured to hold liquid, a cap detachably connected to an end of the vessel, and a mount connected to an opposite end of the vessel, wherein the liquid drains from th...  
WO/2015/033964A1
[Problem] To provide a carbonation enhancer with which the carbonation of a carbonated beverage can be retained, even in cases in which because of the ingredients, gas pressure during filling must be kept lower, and cases in which a redu...  
WO/2015/028556A1
The present invention relates to a method for the process control of a plant for the continuous production of foams, comprising the steps a) determining at least one actual value of at least one state variable of a foam produced in at le...  
WO/2015/031302A1
Disclosed is a method of manufacturing a gum product comprises forming a gum mass into a gum sheet and printing on at least one surface of the gum sheet, wherein the gum sheet is printed online within 30 minutes of forming the gum sheet.  
WO/2015/025688A1
 A custard-flavored flour paste for baking having an R value (hardness) which is the maximum stress measured by rheometer at 20°C of 28-60 g weight and a shear stress of 70-300 Pa one minute after the start of measurement at a constan...  
WO/2015/019227A1
In an example embodiment, there is provided a method for producing an at least partially wrapped food item (60), the method comprising: forming a depression in a sheet, the sheet comprising a plastic material (80); dispensing deformable ...  
WO/2015/020255A1
The present invention relates to: a novel method for making chocolate confectionery in which the taste of chocolate does not change by heat or water in the process of making the chocolate confectionery and flavoring is easy; and chocolat...  
WO/2015/021249A1
A product conveying and coating system (2) includes at least first and second, sequentially arranged conveyor belts (12,63), with at least the second conveyor belt (63) being a solid belt. Interposed in a gap (151) between the first and ...  
WO/2015/020058A1
 Provided is a confectionery in which a choux paste is made by a production step having no heating function, and choux paste as well as an oleaginous foodstuff such as chocolate are uniformly and stably infused. This invention is a cho...  
WO/2015/018623A1
The present invention relates to a molding machine, particularly for lollipops, with a die set that, during production, rotates around an axle. The present invention further relates to a molding machine with a container for the stick and...  
WO/2015/015412A1
A method and apparatus for making a confectionery product. The method comprises depositing molten or semi-solid confectionery into a mould (23) and shaping the confectionery by applying a gas jet (36) thereto. The temperature of the gas ...  
WO/2015/017605A1
The present application is directed to a method of hard pan coating an edible core, a sucrose-based, hard panned coating, and a hard panned confection comprising an edible core coated with the same. The sucrose-based, hard panned coating...  
WO/2015/015412A4
A method and apparatus for making a confectionery product. The method comprises depositing molten or semi-solid confectionery into a mould (23) and shaping the confectionery by applying a gas jet (36) thereto. The temperature of the gas ...  
WO/2015/015209A1
A sweetener composition comprising: at least one sweetener; at least one anti-foaming agent; and at least one flavour enhancer, wherein the flavour enhancer is: at least one high potency sweetener that contains hydrophilic and hydrophobi...  
WO/2015/017606A1
The present application is directed to a method of hard pan coating an edible core, a sucrose-based, hard panned coating, and a hard panned confection comprising an edible core coated with the same. The sucrose-based, hard panned coating...  

Matches 301 - 350 out of 22,804