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Matches 351 - 400 out of 22,785

Document Document Title
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...  
WO/2014/128566A3
A chewing gum product having a plurality of inclusions randomly distributed throughout a candy matrix provides improved and varied flavor release, a unique texture, and enhanced visual attributes. The inclusions comprise a chewing gum co...  
WO/2014/129439A1
[Problem] To obtain a multilayer dessert in a cup, characterized in that a dessert layer is in contact with a sponge dough layer disposed thereabove and small fruit pieces are scattered between the two layers. [Solution] A dessert liquid...  
WO/2014/124981A1
The present invention relates to chewable compositions for oral administration, said compositions comprising high(methyl)pectin, glycerol and water. Advantageously, the chewable composition can comprise a drug substance. The present inve...  
WO/2014/118489A1
A food composition comprising a colloidal system having particles therein and a process for its preparation. The composition can be a confectionery composition such as chocolate. The system comprises either a continuous fat phase having ...  
WO/2014/120564A1
A reduced sugar corn syrup (RSCS) and at least one of a reducing saccharide or a thinboiling starch are used as ingredients for the preparation of food products such as caramels, chewy confectionaries, jelly gum confectionaries, bakery a...  
WO/2014/111501A1
The present invention is directed to a jelly confectionary comprising: (a) a sugar selected from isomaltulose, trehalose and combinations thereof, (b) at least one gelling agent and (c) water, wherein the content of component (a) in the ...  
WO/2014/111631A1
The present invention concerns a hand instrument or tool for decorating plates or dishes or food products. A hand instrument or tool (1) formed by a curved receiving blade (2) which, according to a preferred embodiment, can be made from ...  
WO/2014/110129A1
A caramel is provided comprising a solid plant fat and an amount of water less than 10 wt%. The caramel exhibits a chewy texture when consumed but is yet depositable. The caramel is thus advantageously used in a confection. In addition t...  
WO/2014/110584A1
A chewy confectionery product comprised of pectin and having a low water content compared to that of traditional chewy confectionery products. The pectin of the present invention helps eliminate the need for traditional texturizing agent...  
WO/2014/106819A1
The invention relates to a tobacco substitute for the production of smoking products and/or smoking product substitutes based on a mixture of plant parts, wherein the mixture comprises caffeine-containing plant parts. The tobacco substit...  
WO/2014/104064A1
The purpose of the present invention is to provide a specific wound healing accelerator effective for accelerating heating of wounds, particularly of wounds in the oral cavity, or a composition which includes the wound healing accelerato...  

Matches 351 - 400 out of 22,785