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Matches 351 - 400 out of 22,852

Document Document Title
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...  
WO/2015/015210A1
A sweetener composition comprising: at least one high potency sweetener; and at least one anti-foaming agent, wherein the at least one high potency sweetener contains hydrophilic and hydrophobic structural moieties.  
WO/2015/011325A1
The invention relates to a decorative object for forming a bracelet, armband, choker, necklace, brooch, ring, pendant, earrings, key ring or the like, or an item of clothing, comprising: a main body (1) made of a non-toxic, food-grade el...  
WO/2015/011691A1
The invention relates to an extrusion device and a collapsible cartridge (18) containing extrudable food material, preferably soft serve ice cream. The extrusion device comprises: a fixed piston (1); a movable chamber (2) having two ends...  
WO/2015/008803A1
Provided are: a manufacturing method in which a baked confectionery having a rich flavour and a light mouthfeel can easily be mass-produced, and can be supplied inexpensively; and the baked confectionery obtained by said method. A mixtur...  
WO/2015/007452A1
The present invention relates to a method to produce a lollipop with a flat lollipop-head, wherein a mass is formed into a flat lollipop head in a forming apparatus into which a stick is inserted, wherein the lollipop is handed over to t...  
WO/2015/007867A1
The present invention relates to lollipops, namely candies on a stick, characterised in that the edible portion comprises a toffee obtained by depositing. The present invention also relates to the manufacturing method thereof.  
WO/2015/009196A1
The utility model relates to the food industry and can be used for the production of confectionary, specifically candy. In candy which comprises a body with edible silver arranged on the outer surface of said body, the edible silver form...  
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...  

Matches 351 - 400 out of 22,852