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WO/2020/249515A1 |
An edible confectionery ink composition for 3D printing comprises: from 20% to 75% by weight of sweetener, preferably sugar, and from 15% to 50% by weight of a fat composition, wherein the fat composition comprises from 45% to 65% by wei...
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WO/2020/244796A1 |
The present invention relates to products from porous materials, generated by foaming with gas hydrates or gas hydrate slurries dosed into matrices of biological, organic or inorganic materials in their liquid to paste-like state. A meth...
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WO/2020/239917A1 |
A confectionery product having a first portion comprising a fruit and/or nut composition and a binder; a second portion comprising a ganache; and a third portion comprising a chocolate composition. The composition has an indulgent taste ...
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WO/2020/239608A1 |
A composite bakery product (1) comprising a core consisting of an edible capsule whose external surface includes at least one flat area, the edible capsule being coated by a sheath (2) over its entire surface except for one flat area the...
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WO/2020/234230A1 |
The invention discloses preparations for use in enhancing formation of short-chain fatty acids (SCFAs) in a subject for treating or preventing a disease or disorder comprising at least one omega-3 fatty acid salt having an organic counte...
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WO/2020/236173A1 |
In one embodiment, the present disclosure includes a device for manufacturing a frozen edible product, including a cylindrical tank; and a dasher disposed within the cylindrical tank and configured to rotate in a direction of rotation on...
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WO/2020/235138A1 |
Provided is a solid composition having a pleasing dry crunchy texture and a preferable ingredient-derived flavor, without being too hard and despite containing a large amount of insoluble dietary fiber. The solid composition contains p...
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WO/2020/230238A1 |
To provide a novel use of a starch decomposition product. The present technique provides a modifier comprising a starch decomposition product in which the content of components with a degree of glucose polymerization (DP) of 8-19 is 32...
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WO/2020/230049A1 |
Described herein is a dispensing assembly (10) for a machine (M) for dispensing cream food products. The assembly is characterized in that it comprises: - a duct unit (2) having a generic tubular shape so as to define a passage for a cre...
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WO/2020/223832A1 |
An eye-nourishing and eyesight-improving herbal candy, which belongs to the technical field of eyesight nutrient health care and Chinese herbal medicine conditioning and eye-nourishing rehabilitation, can conveniently supplement nutrient...
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WO/2020/225056A1 |
The present invention provides the use of a composition obtainable from the pulp of a plant in the theobroma genus or an extract of said pulp, as an ingredient in a foodstuff product.
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WO/2020/223623A1 |
A dairy-free and vegan chocolate confection and method of making the same are disclosed. In the confection of the invention, the milk solids present in traditional milk chocolate are replaced by grain flour. The grain flour is roasted or...
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WO/2020/221627A1 |
The invention provides a confectionery product comprising a main confectionery body formed around at least one removable portion defined by one or more areas of weakness in the main confectionery body, wherein the or each removable porti...
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WO/2020/213121A1 |
Provided is a food ingredient for sauces that has excellent workability and makes it possible to produce a sauce having an excellent texture. The food ingredient for sauces contains 1–40 mass% of a modified wheat flour. The viscosity o...
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WO/2020/214630A1 |
A modified cake formula and baking process to have a shelf-stable food product, especially micro-safe cake with water activity (Aw) less than about 0.71, less than about 0.7 or ideally less than about 0.65. The process involves grinding ...
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WO/2020/209900A1 |
Disclosed herein is a nutritional supplement containing apple cider vinegar (ACV), including compositions, formulations, and combinations of ingredients in the ACV nutritional supplement, as well as processes for manufacturing these supp...
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WO/2020/203756A1 |
This method for producing a cereal flour composition includes a mixing step in which a cereal flour having a moisture content of 10 mass% or more is mixed with an emulsifier to obtain a mixture, a drying step in which the mixture is drie...
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WO/2020/204065A1 |
The present invention provides a high-speed continuous device for producing baked goods with which it is possible to improve productivity of baked goods by extracting the baked goods continuously at high speed and being able to convey th...
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WO/2020/203127A1 |
A method for preparing emulsified perfume powder according to the present invention comprises: a step for obtaining an emulsified perfume material in which perfume is emulsified; and a step for mixing the emulsified perfume material and ...
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WO/2020/204066A1 |
Provided is a high-speed continuous baked confectionery manufacture device with which it is possible to improve productivity of baked confectionery and to achieve space-saving of a production facility. A high-speed continuous baked confe...
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WO/2020/201920A1 |
The invention relates to a product comprising at least dandelion and ginger as active substances for the prevention and/or treatment of motion sickness. The product of the present invention is a galenical formulation suitable for childre...
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WO/2020/201393A1 |
The invention relates to a method for producing a confectionery product having a sugar-free coating, and to the products produced using this method, particularly a confectionery product having a sugar-free coating.
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WO/2020/203572A1 |
To provide a precoating agent for foods, said precoating agent being capable of providing a sugar coated product which causes little cracking in a sugar coating layer with the lapse of time even in the case where a soft center material i...
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WO/2020/201541A1 |
An apparatus (10) for processing, at least in part, a confectionery product is described. The apparatus (10) comprises a set of mixers (100), including a first mixer (100A), for mixing one or more ingredients I to provide a composition C...
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WO/2020/198585A1 |
Described herein is a crystalline fat comprising a powder density ranging from about 0.04 g/mL to about 0.40 g/mL at room temperature and at least 50% of particles have a particle size ranging from 10 to 50 µm in diameter. Also describe...
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WO/2020/196518A1 |
Provided is a low-carbohydrate candy that can be manufactured at good workability. The hard candy satisfies the following requirements (A) to (C). (A) Containing 80 mass% or more, in terms of solid matter, of a water-soluble dietary ...
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WO/2020/198286A1 |
An egg-free albumen replacement includes a starch, an edible gum and a hydrolyzed pea protein. The egg-free albumen replacement can include the hydrolyzed pea protein in an amount of 3 to 75 wt.%, based on the combined weights of the sta...
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WO/2020/186449A1 |
Disclosed is an impregnated food processing method comprising: step S1, soaking freeze-dried fruits and vegetables in a sugar solution and vacuum drying to obtain sugar-added freeze-dried fruits and vegetables; step S2, impregnating the ...
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WO/2020/190865A1 |
A process for preparing a caramel color using a sugar source, further incorporating into the color-making process a food-grade spacing agent, and a caramel color.
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WO/2020/183101A1 |
The present invention relates to a method for preparing a powder composition of ultrafine ground sugar having a d95 size distribution less than or equal to 35 μm, wherein granulated sugar is ground until ultrafine ground sugar particles...
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WO/2020/182687A1 |
Novel coated bulking agent particles for reduction of calories in fat-based food products comprising sugar. A coated bulking agent particle comprising from 2 wt% to 70 wt% bulking agent and from 30 wt% to 98 wt% coating composition compr...
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WO/2020/185232A1 |
A nut butter composition is disclosed that includes a nut butter, a palm oil stearin fraction, and a powdered food ingredient, and methods of making same. Food products including a nut butter compositions and methods of making are also d...
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WO/2020/177936A1 |
The present invention primarily relates to a mixture comprising or consisting of components a), b) and c), and optionally component d), wherein component a) is at least one rare sugar, component b) is at least one taste modifying compoun...
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WO/2020/178030A1 |
The present invention primarily relates to a mixture comprising or consisting of a) D- allulose and b) a taste modifying compound selected from the group consisting of hesperetin, hersperetindihydrochalcone, phloretin, glycosylated rubus...
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WO/2020/179383A1 |
The purpose of the present invention is to provide a method for manufacturing a packaged frozen food product, a food packaging film, and a packaged frozen food product with which, when unsealing packaging after thawing a frozen food prod...
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WO/2020/169713A1 |
The invention relates to a device (1) for receiving food (17) ready for consumption, having a main part (2) for indirectly or directly receiving the food (17), and a fixing device (6, 6.2, 6.3, 6.4, 6.5, 6.6), connected to a receiving de...
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WO/2020/171560A2 |
The present invention relates to a composition for preparing candy, and a method for preparing candy using same, and provides candy having reduced stickiness and/or cold flow. The composition for preparing candy contains saccharides havi...
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WO/2020/169612A1 |
The present invention relates to a composition comprising collagen hydrolysate and amorphous gelatin, said composition being non-agglomerated. The invention is particularly useful in the production of various food products, more particul...
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WO/2020/165896A1 |
Provided herein novel edible decoration sheets for decorating cakes and other edible media, having an extra-strength, greater stability, longer shelf life and better appearance. Provided herein are methods for producing the same.
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WO/2020/162747A1 |
The invention relates to a method for packaging the flesh of an automatically peeled and de-cored pineapple, wherein the method comprises the following steps: A placing a container in a collecting position in such a way that the flesh is...
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WO/2020/163354A1 |
Filled cluster products comprising an inner material and an outer shell, and methods of manufacturing the same, are disclosed. Outer shells comprising delicate exclusions are susceptible to moisture and force and present a challenge in m...
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WO/2020/162853A2 |
The invention relates to a confectionery production method comprising the step of providing plastic caramel mass (20) to a base (14) of a cup shaped rigid cavity (12) of a mold (20). The confectionery production method comprises the step...
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WO/2020/157102A1 |
The present invention relates to the food field. Specifically, the present invention relates to a syrup binder system for preparing a food containing extruded or puffed cereal and/or nuts, such as compound sachima (complexed sachima), ce...
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WO/2020/158927A1 |
The purpose of the present invention is to provide a cacao pulp juice freeze-dried powder and a food product in which the powder is blended, and also to provide a method for producing the cacao pulp juice freeze-dried powder and a method...
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WO/2020/154332A1 |
A reduced calorie filling composition may include a chocolate component and an aqueous component. The chocolate component may be present in an amount from about 30% to about 70% by weight of the reduced calorie filling composition. The a...
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WO/2020/148359A1 |
The invention relates to a conveyor system (1) for moulds (12) of an industrial confectionery machine (2), which comprises a plurality of production stations (P1, P2, P3, P4, 3, 4, 5, 6, 7) and moulds (12) for producing at least one conf...
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WO/2020/142210A1 |
A multilayer edible product includes a center, a barrier layer directly encompassing at least a portion of the center, and an outer layer directly encompassing the barrier layer and indirectly encompassing the center. The barrier layer i...
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WO/2020/138026A1 |
The present invention addresses the problem of providing a novel heat stress alleviation agent that can be taken simply, safely, and easily, even by infants and the elderly, who are susceptible to heat stress such as heatstroke, that rap...
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WO/2020/138334A1 |
Provided is an effervescent oral solid preparation that increases the secretion of saliva from sublingual/submandibular glands and maintains such secretion of saliva from sublingual/submandibular glands without causing impairment to muco...
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WO/2020/136383A1 |
The invention provides for a 3D printing apparatus comprising at least one print head, a supply system for continuously supplying at least one print material to the or each print head in a flowable state, and at least one pressure regula...
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