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Patent Searching and Data


Matches 401 - 450 out of 22,804

Document Document Title
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...  
WO/2014/104249A1
A baked snack containing 5.0 to 20.0 mass% of insoluble dietary fiber and 20 to 45 mass% of starch and having a gliadin content of 1.1 mass% or less, the insoluble dietary fiber including cereal-bran-derived insoluble dietary fiber.  
WO/2014/106184A1
A system and method are provided for making strips of edible material. Edible material is contained in a hopper having a discharge opening including a first side and a second side. A discharge shaping roller is positioned so that its sur...  
WO/2014/102181A1
The present invention relates to a stabiliser system for foam. The stabilizer system comprises at least one coffee bean extract preferably selected from roasted coffee extract, green coffee extract and mixtures thereof. Furthermore, the ...  
WO/2014/098651A3
This utility model relates to the food industry and can be used in the production of confectionery products, more particularly candies. In a candy comprising a body having a coating of edible gold, the coating is in the form of a continu...  
WO/2014/098383A1
Provided is a laver-snack produced by attaching a cereal sheet to a laver sheet to obtain a double-layer sheet and then roasting the double-layer sheet, and a method of producing the laver-snack.  
WO/2014/095674A1
Sweeteners made from the co-crystallization of 3-(4-amino-2,2-dioxide-1H-benzo[c][1,2,6]thiadiazin-5-yloxy) -2',2'-dimethyl-N-propylpropanamide (Compound I) having the structure: or salt thereof, with sugar in various ratios. The sugar c...  
WO/2014/100562A1
A bloom-resistant method of freezing and packaging a fresh food product.  
WO/2014/099229A1
Filled confections comprising a supported filling are provided. More particularly, the present confections at least one supportive filling and at least one other filling supported thereby. Because a supportive filling is provided, the co...  
WO/2014/100539A1
coating compositions for consumable articlesCompositions comprised of a reduced sugar syrup and a food grade emulsifier/foaming agent are useful for forming opaque coatings on consumable articles.  
WO/2014/098651A2
This utility model relates to the food industry and can be used in the production of confectionery products, more particularly candies. In a candy comprising a body having a coating of edible gold, the coating is in the form of a continu...  
WO/2014/092923A1
A process for making a confection is disclosed including exposing the confection, or a precursor thereof, to electromagnetic radiation. The process is capable of manipulating the rheological characteristics of the confection or confectio...  
WO/2014/086358A1
The present invention pertains to a method of producing a compressed tablet in a rotary tablet press. The method comprising the steps of adding a first powdered portion of tablet base material into a punch die of a rotary tablet press, p...  
WO/2014/089218A1
Steel cut oat granola compositions comprising a grain component including steel cut oats, a conditioning syrup, and optionally additional grains, seeds, inclusions, sweeteners, flavorings, colors, oils, and emulsifiers are disclosed. A p...  
WO/2014/084422A1
Disclosed is a puff snack machine incorporating: a base (1) which incorporates a floor frame (3) and an upright frame (5) provided upright on the floor frame (3); a moulding unit (6) which is provided on the base (1); a grain tank (13); ...  
WO/2014/084899A1
A shelf stable, confectionary food product having a core and a confectionary coating. The core is formed from dehydrated crumbs, such as dehydrated cake crumbs sweetened with sugar, and a shortening-based matrix comprising shortening and...  
WO/2014/079846A1
A filling means for filling an edible cone with a frozen confection comprising: a tubular housing which surrounds and is coaxial with a piston; the piston having a longitudinal passage which has an outlet at the lower end and an inlet at...  
WO/2014/077794A1
The universal candy floss machine relates to food industry equipment, and more particularly to machines which can be used for making and selling candy floss in public catering establishments and retail facilities and also in the home. Th...  
WO/2014/075199A1
The invention relates to a cotton wool bud (1) with a rod-shaped gripping body (2) and with a cotton wool tip (3a, 3b) attached at least to one free end of the gripping body (2). The invention is characterised in that the rod-shaped grip...  
WO/2014/076429A1
The present invention concerns a novel jelly confection, and more particularly a chewy sweet or a chewing gum comprising a gelatinising agent providing said sweets with the chewiness of same. More particularly, the present invention conc...  
WO/2014/072558A1
In order to prevent contamination by potentially harmful external agents of a sweet of the type that has an edible portion (C) connected to the end of a handle in the form of a stick (P), a casing is provided, which has at least two comp...  
WO/2014/069383A1
Provided is a puffed snack manufactured by directly puffing beans used as a starting material with a pressurized heating extruder, said puffed snack fully sustaining a spicy flavor inherent to beans and a characteristic taste that the st...  
WO/2014/062413A1
A chewing gum product is formed by a method that includes extruding a chewing gum material to form an extruded body portion with capillaries, adding a fill material to at least one capillary to form a filled extruded body, and separating...  
WO/2014/058732A1
Disclosed herein are multi-region hard confectioneries comprising 10 to 60% by weight of an inner region comprising a hard confectionary composition having a flavor profile, and 40 to 90% by weight of an outer region comprising a hard co...  
WO/2014/054737A1
Provided is a refreshing composition to be used in foods, drinks, compositions for oral cavity and perfume compositions having a pleasant, refreshing feeling of menthol imparted thereto, said refreshing composition being capable of enhan...  
WO/2014/052421A1
The present invention provides a heat resistant fat based confection. The heat resistance of the confection may be conferred either via inclusion of a polyol and at least one other thermal structuring component in the fat based confectio...  
WO/2014/052430A1
The present invention provides a heat resistant fat based confection. The heat resistance of the confection may be conferred either via inclusion of a polyol and at least one other thermal structuring component in the fat based confectio...  
WO/2014/052312A1
The present invention provides a heat resistant fat based confection. The heat resistance of the confection may be conferred either via inclusion of a polyol and at least one other thermal structuring component in the fat based confectio...  
WO/2014/048867A1
The present invention relates to a fondant comprising a sugar system composed of a first noncrystalline phase and a second crystalline phase, wherein the noncrystalline phase comprises isomaltulose and sucrose and wherein the crystalline...  
WO/2014/046719A1
A coupler removably connectable to a decorating bag. The coupler includes an inner coupler configured to be inserted into the decorating bag, an outer coupler configured to removably secure to the inner coupler with the decorating bag di...  
WO/2014/040779A1
The invention relates to a coating apparatus (1) for coating foodstuffs with a coating material, in particular with dry coating sugar and/or liquid sugar solutions, having a coating chamber (9) and a circumferential belt which, in sectio...  
WO/2014/041466A1
Disclosed is a food product which consists of a light and crispy, substantially rollable core, which has a density of not more than 900 kg/m3, which is baked from a dough on the basis of grain, water, and rising agent, wherein the core i...  
WO/2014/037009A1
The invention relates to a process for production of cocoa butter equivalent (CBEO), the process comprising the steps of -providing shea fat (SF) -separating the shea fat into a first shea stearin fraction (FSS) and a shea intermediate p...  

Matches 401 - 450 out of 22,804