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WO/2008/116715 |
An aerated food product having an overrun of at least 20%, comprising 40-95% water, 5-55% fat, and hydrophobin, wherein the aerated food product has a temperature of at least 50°C.
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WO/2008/116782 |
The invention relates to a reduced fat foamy composition that can be used as main core of an ice confection or as a coating or topping and ice for hot or cold beverages. This composition includes a sweetener, a whipping agent, no more th...
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WO/2008/117066 |
The present invention provides foamed candy compositions and methods for making foamed candy compositions. The foamed candy composition comprises a foam which comprises a sugar or a sugar substitute, a structuring agent and a fat or acid...
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WO/2008/114013 |
A method of coating an edible item. The method comprises applying molten polyol to the item and cooling the polyol to crystalise it into its solid form.
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WO/2008/116068 |
A method for printing images on food and packaging for the food. The method includes the step of moving a plurality of food products along a first production line to a first printing station. The method also includes the step of moving a...
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WO/2008/110400 |
The invention relates to a device for shaping goods (4), especially candy-type sweets, that have been produced from a strand of material (4). Said device comprises an inner separation ring (2) having a plurality of mold halves (2b) and a...
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WO/2008/110400 |
The invention relates to a device for shaping goods (4), especially candy-type sweets, that have been produced from a strand of material (4). Said device comprises an inner separation ring (2) having a plurality of mold halves (2b) and a...
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WO/2008/107506 |
The invention relates to novel caramels with a high prebiotic oligosaccharide content. The invention comprises the transformation of food-grade sugars containing D-fructose into caramels rich in oligosaccharides with prebiotic activity, ...
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WO/2008/104939 |
Confectionery compositions comprising a candy base having improved stability are provided. Said candy base comprises one or more sugar bases, at least one edible organic acid, one or more xanthine derivatives and less than 1.9% of fructo...
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WO/2008/104939 |
Confectionery compositions comprising a candy base having improved stability are provided. Said candy base comprises one or more sugar bases, at least one edible organic acid, one or more xanthine derivatives and less than 1.9% of fructo...
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WO/2008/106674 |
Disclosed is an engrossing syrup for a pan coating process and a process that enables one to coat a food piece with a soft sugar coating that retains its softness over time. The process also allows the coating to occur at low coating tem...
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WO/2008/106674 |
Disclosed is an engrossing syrup for a pan coating process and a process that enables one to coat a food piece with a soft sugar coating that retains its softness over time. The process also allows the coating to occur at low coating tem...
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WO/2008/101695 |
Reduced-sugar confectionary is provided with a protein-based bulking constituent, comprising a mixture with gelatin and/or collagen hydrolysate. The confectionery is preferably free of sugar and/or sugar substituents.
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WO/2008/102162 |
The invention provides a number of centrefilled confectionery compositions, in which the centrefill comprises at least 1 % by weight dietary fibre, and the confectionery shell (which may be jelly candy, chewy candy, or hard boiled candy)...
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WO/2008/099107 |
The invention relates to a method for producing a bulk system, in particular a dietary or cosmetic one, containing macroscopic organic inclusions from an starting composition (often called a mix in this field), that comprises: providing ...
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WO/2008/099752 |
[PROBLEMS] To provide a method and a device for producing a roll cake in a beautiful scroll figure free from unrolling and twisting. [MEANS FOR SOLVING PROBLEMS] The roll cake production device comprises a rolling section (40) for rollin...
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WO/2008/100853 |
Confectionery products comprising erythritol and methods of producing the confectionery products are provided. In a general embodiment, the present disclosure provides a jelly confectionery product comprising erythritol, a jellying agent...
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WO/2008/100854 |
Confectionery products comprising erythritol and methods of producing the confectionery products are provided. In a general embodiment, the present disclosure provides a confectionery product comprising erythritol, a fat and a gastrointe...
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WO/2008/096185 |
The invention relates to a method for manufacturing a curd dessert, during which a curd body (10) is produced by extrusion and cutting, and said curd body is coated with a coating material. The method is characterised by carrying out sai...
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WO/2008/091476 |
A method of producing a confectionary product includes providing a chewy material including a first sweetener and a fat. The chewy material is mixed in a mixing device and metered through a pumping device. A candy material including a se...
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WO/2008/090740 |
It is intended to provide a cake which is excellent in texture, lightness and flavor though it contains catechins in a large amount. A cake produced by adding a purified plant extract containing catechins so as to give a catechin content...
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WO/2008/090739 |
It is intended to provide a bread which is excellent in texture, lightness and flavor though it contains catechins in a large amount. A bread produced by adding a purified plant extract containing catechins so as to give a catechin conte...
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WO/2008/089954 |
The invention relates to a device for metering out a flowable mass, especially a mass containing fat, for producing confectionery products, for example to a nozzle for extruding a mass into a mold. The mass traverses an inlet opening (13...
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WO/2008/084338 |
The subject matter of the invention is a food product comprising a viscous fruit concentrate, as the main substance, which is obtained through increasing the dry substance percentage to 40% or higher by mass as a result of treatment on t...
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WO/2008/083911 |
The present invention relates to an apparatus for the production of a fondant mixture (9), comprising a feed area (2) for the feeding of a fondant initial solution (7), an ultrasound device (4) which introduces ultrasound into the fondan...
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WO/2008/085641 |
A food item is prepared by depositing food (14) as lanes in the form of rows of discrete patterns (14a) on strips (16a-16c) of support material (16) defined by fold lines defined by perforations (62a, 62b). In a strip sheeter (12), the f...
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WO/2008/082596 |
The invention is directed to low calorie sweetener compositions. In some embodiments, the sweetener compositions comprise: (a) about 5 wt.% to about 40 wt.% erythritol; (b) about 0 wt.% to about 30 wt.% sorbitol; (c) about 0 wt.% to abou...
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WO/2008/082596 |
The invention is directed to low calorie sweetener compositions. In some embodiments, the sweetener compositions comprise: (a) about 5 wt.% to about 40 wt.% erythritol; (b) about 0 wt.% to about 30 wt.% sorbitol; (c) about 0 wt.% to abou...
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WO/2008/076144 |
A drinking straw including an elongated hollow consumable candy shell having a cylindrical shape through which liquid is transportable by applying a suction pressure to an end of the candy shell is disclosed herein.
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WO/2008/077071 |
The invention relates to a method of separating components from milk. The invention also relates to compositions prepared from the separated components. The present invention relates to nutritional milk compositions and products which ar...
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WO/2008/076902 |
A method of imparting pearlescence to a food product that includes applying a ready-to- use dispersion to a food product using confectionary panning, where the ready-to-use dispersion includes a pearlescent pigment, a cellulose derivativ...
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WO/2008/069960 |
The invention described herein provides a solid dosage form administration system comprising: an oral solid dosage form containing an active ingredient; and a hand-held applicator; wherein the hand-held applicator is removably coupled to...
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WO/2008/068683 |
A flavouring composition for use in an oral care product, confectionary product or beverage comprises an antimicrobial key and optionally at least one flavouring ingredient of current use, wherein the antimicrobial key comprises 3,4-dime...
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WO/2008/068931 |
[PROBLEMS] To impart a taste of fullness characteristic to milk products just like the one that is obtained by adding or processing cow's milk to a soybean-containing food which is free from the soybean smell, has a favorable texture, is...
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WO/2008/062972 |
Disclosed is a method of preparing walnut-topped cookies having a nutty and sweet taste and high nutrient content. The method comprises mixing sugar, butter, vanilla, egg yolk, cinnamon and flour in order to provide a cookie dough, sprea...
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WO/2008/061188 |
Center-filled confectionery products and methods of making center-filled confectionery products are provided. In an embodiment, the present invention provides a confectionery product comprising a fat-based confectionery shell surrounding...
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WO/2008/055510 |
The present invention relates to sweet confectionery products, in particular sweet confectionery products- with reduced content of sugar and calories. The present invention furthermore relates to methods for producing such products, the ...
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WO/2008/058073 |
This invention provides baffles (10) for use in coating pans (50) within coating apparatus, and methods of manufacturing the baffles (10). The invention further provides methods of coating pharmaceutical formulations using the baffles (1...
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WO/2008/057203 |
A method for attaching a handle to a tablet to form a lollipop utilizes a specific work holder. The work holder has a tooling pallet with a plurality of openings going from a top surface to a bottom surface. A bullet and a spring are loc...
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WO/2008/058073 |
This invention provides baffles (10) for use in coating pans (50) within coating apparatus, and methods of manufacturing the baffles (10). The invention further provides methods of coating pharmaceutical formulations using the baffles (1...
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WO/2008/057732 |
A method for creating hexahedron or cubed nut cluster having a high level of nuts or seeds. The invention is an improved process for manipulating and shaping high content nut and seed food products. In one aspect, the invention manipulat...
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WO/2008/057203 |
A method for attaching a handle to a tablet to form a lollipop utilizes a specific work holder. The work holder has a tooling pallet with a plurality of openings going from a top surface to a bottom surface. A bullet and a spring are loc...
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WO/2008/052426 |
A xylitol candy tablet and preparation method thereof, comprises using xylitol as substrate, adding functional ingredients such as medicinal or edible powder, medicinal or edible plant extractive, vitamin, protein, mineral substance, fat...
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WO/2008/052480 |
A candy straw and manufacturing method thereof. The candy straw comprises a hollow straw structure made from sugar and the straw is made with torsion pattern, while the torsion pattern is formed by connecting sugars containing different ...
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WO/2008/048881 |
A method and apparatus for producing a multiple phase confectionery article is provided. The apparatus includes a rotary valve that is adapted to dispense a second confectionery material into a first confectionery material as the first c...
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WO/2008/048881 |
A method and apparatus for producing a multiple phase confectionery article is provided. The apparatus includes a rotary valve that is adapted to dispense a second confectionery material into a first confectionery material as the first c...
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WO/2008/044784 |
It is intended to provide a novel taste-improving agent which can sufficiently enhance or relieve a taste perceived in the oral cavity, for example, enhancing and improving a taste such as fullness to thereby make the taste rich and deli...
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WO/2008/042836 |
In general terms, this invention provides nut butter compositions and methods for preparing the disclosed nut butter compositions. In preferred embodiments, the nut butter composition or method is a peanut butter. In another preferred em...
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WO/2008/042836 |
In general terms, this invention provides nut butter compositions and methods for preparing the disclosed nut butter compositions. In preferred embodiments, the nut butter composition or method is a peanut butter. In another preferred em...
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WO/2008/039522 |
Edible compositions, including chewing gums, confectioneries, and beverages, include particular cooling agents that may be used alone, in combination with each other, or in combination with other cooling agents. The cooling agents may, o...
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