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Patent Searching and Data


Matches 401 - 450 out of 22,653

Document Document Title
WO/2014/030205A1
[Problem] To provide a multilayered structure food in which neither the fragrant flavor nor the crisp shoe-leather-like texture as a food casing will be compromised in a short period of time, nor will the flavor of the food casing and an...  
WO/2014/023610A1
The invention relates to a method for insulating the filling contents of a food product, including the following steps: providing at least one shell initially made of an edible moldable material; applying at least one coating layer inclu...  
WO/2014/023610A8
The invention relates to a method for insulating the filling contents of a food product, including the following steps: providing at least one shell initially made of an edible moldable material; applying at least one coating layer inclu...  
WO/2014/019704A1
The invention relates to a long-life bakery product, having an upper flat plate-like baked product (1), a lower flat plate-like baked product (2), and at least one flat intermediate layer (3), which is made of a chocolate mass, character...  
WO/2014/016257A1
A confectionery composition comprises defatted cocoa powder and fat, wherein the fat consists essentially of a palm oil fraction comprising at least 50% by weight of palmitic acid and at least 25% by weight of oleic acid, based on total ...  
WO/2014/018655A1
The current invention relates to the use of acid-thinned starch selected from the group consisting of tapioca starch, potato starch, corn starch, and mixtures thereof for the preparation of confectionery gums and the process for preparin...  
WO/2014/016777A1
A method for producing a confectionary product (1), comprises the steps of extruding a confectionary substance to form a confectionary string, shearing an end portion (5) from a remaining part (7) of the confectionary string (2), resting...  
WO/2014/017244A1
To provide, in confectionery impregnated with chocolate, confectionery impregnated with chocolate in which, chocolate sufficiently permeates the confectionery, and the co-existence of three elements, a "light mouthfeel (crisp mouthfeel)"...  
WO/2014/008603A1
The present invention relates to a agave syrup product having a low water content. The agave syrup product retains the physical and palatable properties of untreated agave syrup while having a prolonged shelf-life. It can be advantageous...  
WO/2014/008602A1
The present invention relates to a maple syrup product having a low water content. The maple syrup product retains the physical and palatable properties of untreated maple syrup while having a prolonged shelf-life. It can be advantageous...  
WO/2014/010244A1
Provided is a technique for increasing persistence of sweetness and flavor in a food composition such as chewing gum products. A food composition containing a polysaccharide thickener such as glucomannan and tamarind seed gum.  
WO/2014/010822A1
The present invention relates to an assembled food which includes a base portion made of a first ingredient, a garnish portion which is made of a second ingredient different from the first ingredient and which is assembled onto the upper...  
WO/2014/007428A1
Disclosed are a sweet bean jelly containing a whole root food and to a method for preparing same. The sweet bean jelly according to one embodiment of the present invention is a sweet bean jelly inside of which a whole root food is contai...  
WO/2014/006086A1
The invention relates to a confectionery product comprising an emulsion comprising from 10 to 40% by weight water and at least 60% by weight oil, wherein the oil is an encapsulated oil comprising an inner core comprising the oil encapsul...  
WO/2014/006084A1
The invention relates to the use of oil powder and milk powders for the preparation of solid confectionery products wherein the oil powder is granulated together with the milk powder and other powder ingredients and then pressure agglome...  
WO/2014/003079A1
The problem of the present invention is to provide a chocolate that melts in your mouth while having good heat resistance and bloom resistance, a method for producing a chocolate-covered food product coated by the chocolate, and a method...  
WO/2014/002573A1
Provided is a novel starch material that is useful in improving food texture. A starch, a 16 mass% suspension of which, said suspension having been adjusted to pH 3.0, shows no break down in acidic amylographic analysis, is obtained and ...  
WO/2013/190265A1
This invention provided an edible product having a plurality of adjacent extruded product portions comprising one or more of chocolate, baked or unbaked cereal-based composition, or cheese. The portions are connected to one another along...  
WO/2013/191587A3
A confectionary product in the form of a shaped body covered in glaze and containing natural honey and ground dried apricot, dried prune, walnut and dried cranberry. The ingredients of the homogeneous confectionary product mixture are in...  
WO/2013/191587A2
A confectionary product in the form of a shaped body covered in glaze and containing natural honey and ground dried apricot, dried prune, walnut and dried cranberry. The ingredients of the homogeneous confectionary product mixture are in...  
WO/2013/189680A3
The present invention relates to a method for moulding a lollipop from a piece of mass of a sugar bar or a similar material, comprising the steps: - providing a rotatable central ring (6) having an axis of rotation and a multitude of cir...  
WO/2013/189680A2
The present invention relates to a method for moulding a lollipop from a piece of mass of a sugar bar or a similar material, comprising the steps: - providing a rotatable central ring (6) having an axis of rotation and a multitude of cir...  
WO/2013/178583A1
The invention relates to a molding plate comprising: a shapeable region (2) made of a flexible material, and a shoulder (3) at the periphery of the shapeable region (2). The shapeable region (2) comprises at least one cavity (4) that is ...  
WO/2013/180184A1
[Problem] To provide a baked lotus root cake and a solid food that comprises, as a main ingredient, a lotus root powder with little risk of allergy. [Solution] A baked lotus root cake characterized by being prepared by kneading under hea...  
WO/2013/178526A1
A mold (1) for the production of confectionery products, comprising a top surface (2) having cavities (2a) and an opposite bottom surface (3), comprising at least one protruding element (5) at the bottom surface (3) of the mold (1) for i...  
WO/2013/178331A1
A group (G) for braking paper (10) being unwound from a reel (3) positioned on a supporting and rotation pin (2) of the reel (3), wherein a free end of the paper which is being unwound from the reel (3) is subjected to a pulling action a...  
WO/2013/174652A1
The invention relates to a device for heating a mixture, in particular a confectionery mixture, and also to a method for the production thereof. Said device comprises at least one pipe coil (19) which comprises at least one inner helix (...  
WO/2013/174688A1
The invention relates to a method for stamping a plurality of articles (2), the method comprising the steps of transporting the plurality of articles (2) along a first conveyance path (4), splitting a transport flow of the plurality of a...  
WO/2013/170925A1
A tempering machine (M) for the production of chocolates and similar products, comprising a motorized conveyor belt (N) suitable for advancing in a horizontal direction (Kl) of the edible material to be coated with chocolate; and at leas...  
WO/2013/171447A3
The present invention relates to improvements in the dispensing of foodstuffs from piping bags. The use of piping bags to dispense decorative materials, such as icing, on to surfaces is well known and has been in use for many years. When...  
WO/2013/164074A1
A distribution nozzle (1), in particular suitable for being inserted on a spout (B) of a tempering machine (M), comprises a tubular element (2) provided at one of its curved ends (3) with a rapid-release connection (4) with said spout (B...  
WO/2013/163121A1
A method of forming a confectionery composition without conventional cooking is disclosed. The method includes blending specific amounts of polyglucitol and water at a temperature of about 50°C to about 85°C to form a confectionery com...  
WO/2013/161807A1
The present invention discloses a baked composite confection comprising a center section, which comprises an oil-based confection, and a shell section, which contains an oil-based starting material and a starch-based starting material, a...  
WO/2013/159627A1
Disclosed is an intellectual sweet wrapper. The outer surface of the intellectual sweet wrapper has a printed layer. The printed content of the printed layer comprises: a natural number and an addition/subtraction/multiplication/division...  
WO/2013/161808A1
The present invention discloses a baked composite confection comprising a center section, which comprises an oil-based confection, and a shell section, which includes a starch-based starting material, and is characterized by the oil-base...  
WO/2013/156008A1
The invention deals with a method of manufacturing of edible paper labels for marking food products based on the fact that the label graphic information is created by cutting the edible paper with a laser beam, while the edible paper pro...  
WO/2013/158643A2
A method of preparing an orally ingestible hard boiled product, comprising: i) heating a sugar material to a first temperature sufficient to liquefy the sugar material; ii) cooling the liquefied sugar material to provide a cooled sugar m...  
WO/2013/158643A3
A method of preparing an orally ingestible hard boiled product, comprising: i) heating a sugar material to a first temperature sufficient to liquefy the sugar material; ii) cooling the liquefied sugar material to provide a cooled sugar m...  
WO/2013/149895A1
The present invention provides a mold for a stick-based confection, the mold comprising: a first part having a first cavity corresponding to the shape of one part of the confection and a further recess in communication with the first cav...  
WO/2013/149893A1
The present invention provides a container for a stick-based confection, the container having an open end characterised in that the container also has an openable aperture located distal to the open end. The invention also provides a pro...  
WO/2013/148322A1
The present disclosure describes an ultrasonic rotary molding system that is used to form edible compositions or food products as they move along a conveyor belt. The food products are formed by an ultrasonic rotary wheel that includes o...  
WO/2013/143722A1
The invention relates to a device for the metered delivery of a pumpable mass (1) onto an optionally moved carrier body (15) in a delivery zone (16), comprising: a pump arrangement (2) for displacing the substance (1) through a delivery ...  
WO/2013/145590A1
The present invention improves the temporal stability of a multi-layered chewing gum. Adjusting the blended amount of a gelling agent, in particular gelatin, within an edible, in particular a soft candy (to 1.5-6 wt% in the edible; 1.5-1...  
WO/2013/141854A1
A coating for food and a food product having the coating are disclosed. During manufacturing and processing, the coating can be formed from a binder and a flavor system adhered to the binder. The coating can be formed by one or more laye...  
WO/2013/139505A1
The present invention relates to a machine (1) for producing food products (11, 11', 11 ") comprising a supporting structure (2), a loading portion of a precursor (10) of the food products (11) and a moulding station (4) of the food prod...  
WO/2013/138246A1
A chocolate confectionery and a method for manufacturing same chocolate confectionery where the chocolate confectionery has multiple pearls of flavor distributed evenly throughout a base chocolate wafer such that the flavor and consisten...  
WO/2013/138812A1
Apparatuses, systems, and methods are disclosed for an anhydrous mix 204 for a food product coating 106. A method includes providing one or more anhydrous sweeteners. A method includes providing an anhydrous stabilizer 304, 314. A method...  
WO/2013/136183A3
The present invention provides a chewable oral delivery vehicle comprising a chewable matrix and at least one soft gelatin capsule encapsulating an oxidizable fatty acid composition, wherein the at least one soft gelatin capsule is incor...  
WO/2013/129458A1
Disclosed is a baked confectionery which is obtained by baking a fatty or oily confectionery containing nuts and preferably contains a compound selected from the group consisting of isomaltulose, mannitol and maltitol. Also disclosed is ...  
WO/2013/129974A3
The invention relates to the production of confectionary articles with a shaped ornament or with a single-coloured or multi-coloured embossed design on one of the surfaces of the article. The main characteristic of the present invention ...  

Matches 401 - 450 out of 22,653