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Matches 351 - 400 out of 23,017

Document Document Title
WO/2015/132586A1
A kit of parts suitable for assembling and disassembling an edible toy, the kit comprising: at least one primary foodstuffs item having a first thickness and at least one primary aperture for receiving a secondary foodstuffs item, wherei...  
WO/2015/127920A1
The invention relates to an installation (1, 1b) for producing and/or processing confectionery masses which are made from at least one liquid raw material and granular and/or powdery raw materials. The installation (1, 1b) comprises at l...  
WO/2015/130679A1
A baked food product comprising a layered assembly and methods of making the baked food product are disclosed. The layered assembly comprises a top whole grain layer and a bottom whole grain layer. Each whole grain layer comprises a plur...  
WO/2015/131007A3
Isomalt hard coatings prepared from isomalt, a surfactant, and a coating binder provide good hard crunchy coating with good color without the usual stickiness problems typically associated with isomalt hard coating processes.  
WO/2015/127921A1
The invention relates to a system for producing and/or preparing confectionery compounds from at least one liquid raw material and granular and/or powder raw materials. The system comprises at least one first mixing container and at leas...  
WO/2015/131006A1
Confectioneries and methods of making confectioneries are disclosed in which a confectionery composition is deposited into a mold or a stamped confectionery shell. The deposited composition may be a monodeposit of a single composition or...  
WO/2015/127098A3
A pasta product that includes a central body, the central body having a central region and at least one planar face, the planar face having an outwardly oriented face and a surface region oriented between the central region and the outwa...  
WO/2015/126346A1
The invention relates to candies manufactured in the food sector. The invention particularly relates to a candy comprising invert sugar (beet sugar syrup) instead of glucose syrup, and the production method of said candy. Said glucose sy...  
WO/2015/124447A1
A chill or ambient aerated confection is disclosed whose microstructure is stable to temperature abuse during storage for the chill or ambient product.A synergistic stabilization effect regarding the combination of hydrophobin, a seconda...  
WO/2015/124642A1
The present invention relates to a manufacturing process for edible fat-based solid oral compositions, characterised by the presence of a plurality of colours on a hollow multicoloured body defined by the union of two or more portions, a...  
WO/2015/126342A1
The present invention includes various products with different qualities, which are obtained by combining the other food products that have different geometries and can be used for sticking on a multi-layer base, and large particles. If ...  
WO/2015/120219A1
A method and system for making a low-water activity filling, such as crème type fillings, is provided. The fillings advantageously can be used with rotary sandwiching machines without the need for a cooling tunnel downstream of the scra...  
WO/2015/115897A1
The present invention relates to a method for the production of an edible object, comprising providing an edible powder composition and at least one edible liquid, wherein the edible powder composition comprises a water soluble protein, ...  
WO/2015/116804A1
A popcorn food product includes popcorn kernels each individually coated with one or more coating layers of food-grade coating comprising a fat component. Coated popcorn kernels may be popped in devices such as microwaves, electric poppe...  
WO/2015/111043A1
A kit for preparing a decorated cake, which comprises a hollow receptacle that is shaped and dimensioned, essentially according to a desired size and shape of a cake to be prepared; an edible and ready to use rolled fondant applied to, a...  
WO/2015/110997A1
The installation (1) comprises: a vacuum expansion chamber (4), having an inlet (4a) provided with a first gas- tight valve device (5) for receiving a flow of semi-finished pieces (3) prepared starting from a confectionery compound and i...  
WO/2015/112193A1
This disclosure is directed to a moisture-resistant edible food coating composition that comprises a polymer and an organic solvent, and a method for applying the same. The claimed edible coating has a reduced viscosity which enables mor...  
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...  

Matches 351 - 400 out of 23,017