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Matches 1 - 50 out of 22,874

Document Document Title
WO/2018/178360A1
The present invention concerns a method for coating a confectionery centre, comprising : a) a step of coating by application of at least a first sugar alcohol syrup having a rheometer-measured viscosity at 60°C in the range between 1600...  
WO/2018/181692A1
The present invention relates to a combined food obtained by combining a glaze with confectionary and pastry ingredients. The purpose of the present invention is to provide: a glaze in which the flavor expression upon entering the mouth ...  
WO/2018/180751A1
Provided is a tasty soft candy which is capable of providing a mint-based cooling sensation, and which is characterized by containing, as solids, 2.0-15 wt% of fat and oils and at least 0.2 wt% but less than 3.0 wt% of L-menthol and a de...  
WO/2018/178214A1
The present invention relates to a method of preparation of high-protein food products and process for manufacturing a high-protein dry food rehydratable mix comprising high-protein microalgae and high-protein food products comprising mi...  
WO/2018/183237A1
Coating compositions comprising lecithin are provided, wherein the compositions are opacifying compositions and lecithin is used in an opacifying layer of a hard panned coating. The coating compositions can be used in a hard panned coati...  
WO/2018/174203A1
The present invention addresses the problem of providing a powdery oil or fat composition for confectionery and bread production use, which, when used singly or together with a liquid oil and/or a solid fat, enables the production of a c...  
WO/2018/174713A1
The invention relates to the manufacture of foods, in particular to aerated confectionery products, like marshmallow-type products, to foam structuring compositions, and methods for preparing them. Provided is an aerated confectionery pr...  
WO/2018/167025A1
The invention relates to a treatment station for forming shaped waffle/wafer bodies (1) by cutting off connecting webs (2) from a baked assembly (3) that consists of the shaped waffle/wafer bodies (1) and the connecting webs (2). The tre...  
WO/2018/167018A1
The invention relates to a treatment station for forming shaped waffle/wafer bodies (1) by cutting off connecting webs (2) from a baked assembly (3) that consists of the shaped waffle/wafer bodies (1) and the connecting webs (2). The tre...  
WO/2018/167788A1
The present invention relates to non-dairy and/or vegan confectionery products, especially chocolate based products and methods of their preparation.  
WO/2018/167173A1
Disclosed is a device for making candy comprising: a first chamber and a piston rod, wherein the first chamber is adapted for receiving a first container containing a sugary gel. The first container having a first end and a second end op...  
WO/2018/160840A1
The present disclosure describes a gummy dosage form including honey in an amount of 20% by dry weight or greater; fruit juice concentrate in an amount of 2% by dry weight or greater; a calcium source; one or more hydrating materials; an...  
WO/2018/160144A1
Food-safety high plastic piping bag (1) is a product containing unfilled outer / inner surface and non-slip raw material filled middle layer; used for piping-out food or non-food fluids having low viscosity; such as dough, cream, whipped...  
WO/2018/156715A1
There is provided a center coated with a hard sugar shell surrounding the center. The hard shell includes one or more first sugar layers, and an additional coating layer over the one or more first sugar layers. Additionally provided is a...  
WO/2018/157119A1
The present disclosure describes edible and biodegradable compositions that can be made into utensils. Methods of making the utensils are also provided.  
WO/2018/149974A1
The invention provides a non-trans, non-hydrogenated fat composition comprising less than 45 wt.% saturated fatty acids (SAFA) based on the total fatty acids in the composition, and a solid fat content (SFC) melting curve wherein the cha...  
WO/2018/147708A1
The present invention relates to a pork processed product containing highly concentrated pork-derived collagen and a manufacturing method for snacks, crackers, and the like, containing the same, wherein tasty and easy-to-eat snacks are m...  
WO/2018/145072A1
Disclosed are confectionery products having a dual texture provided by a combination of sanding coating and chewy confectionery core. The confectionery product provides a crunchy texture imparted by a particulate coating and a chewy text...  
WO/2018/138335A1
A fat composition comprises: from 55 to 75 % StOSt; from 10 to 25 % POSt; and less than 10 % POP; said percentages being by weight based on total triglycerides present in the composition, and has the following N-values: N35 of less than ...  
WO/2018/139381A1
Provided is a soft candy that exhibits an excellent chewability and moldability. Also provided is a soft candy that resists sticking to teeth. Also provided is a soft candy that contains a sugar alcohol, gum arabic, and gelatin, the soft...  
WO/2018/134397A1
A novel frozen confection sauce composition comprising from 10 to 18 wt% vegetable fat that is solid at 4°C, from 24 to 32 wt% vegetable fat that is liquid at 4°C, from 5 to 10 wt% nut paste and from 30 to 40 wt% sugar. A novel frozen ...  
WO/2018/134365A1
The invention describes a method for the preparation of gelatin based gummy candies, wherein a liquid candy composition comprising gelatin, bulking agent and water is casted in a mold and allowed to set to provide the gelatin based gummy...  
WO/2018/127736A1
An apparatus (1) for extruding mixtures, preferably of the food type, comprising: a work surface (2) with a substantially longitudinal development and provided with movement means (3) for translating an auxiliary support (V) along a firs...  
WO/2018/126310A1
The present invention relates to specific formulations of functional foods and nutraceuticals comprising probiotics and Isomalto-oligosaccharides in a tasty "gummy" dosage form. Embodiments of the invention provide relief from the unplea...  
WO/2018/127474A1
The present invention refers to a method for preparing a multilayer confectionary product comprising a paste confectionery center, surrounded by an intermediate layer of chewy candy material, surrounded in turn by a layer of amorphous ca...  
WO/2018/126109A1
Alcohol-based, edible ink formulations comprising scalenohedral calcium carbonate particles are provided. The calcium carbonate particles can act as a white pigment to impart white color properties to the edible ink formulations. The edi...  
WO/2018/114818A1
The invention relates to a method of producing a food or beverage product, comprising the steps of: providing an ingredient composition comprising, micellar caseins and whey proteins and having a pH of 6.1 – 7.1 and a concentration of ...  
WO/2018/114061A1
The invention relates to a plastic powder tray for the production of confectionery, comprising a powder tray base (2) that has a top side (3) and an underside (4), lateral elements (5) that are interconnected in corner regions and form l...  
WO/2018/116292A1
The present invention, in some embodiments thereof, relates to low calorie, and nutritious sweeteners and confectioneries. The sweeteners and confectioneries of the invention are enriched with at least one type of soluble fibers and with...  
WO/2018/114826A1
The invention relates to a method of producing a dairy concentrate, comprising the steps of: providing an ingredient composition comprising micellar caseins and whey proteins and having a pH of 6.1 – 7.1 and a concentration of 3 - 25 w...  
WO/2018/113095A1
Disclosed is a lollipop loved by children and provided with a hand-held grip, the lollipop comprising a ball of candy (1, 4, 7, 12) and a hand-held part (2, 6, 9, 10), wherein the hand-held part (2, 6, 9, 10) extends upwards to a connect...  
WO/2018/115921A1
The invention relates to a method for the production of a foamed food product, comprising the steps of: - mixing a gas and a foaming composition comprising a foaming agent by a dynamic mixing followed by a static mixing to obtain a foame...  
WO/2018/109464A1
The present invention relates to methods for modifying or enhancing a flavor of a food or beverage product by using allulose in a low amount, and to related, flavored food and beverage products with a modified or enhanced flavor.  
WO/2018/108438A1
The present invention relates to a composition comprising vegetable oil, caramel and one or more phenolic compounds. The caramel and one or more phenolic compounds together prevent oxidation of the vegetable oil, such that the amount of ...  
WO/2018/110514A1
Provided is a production device for filled sandwich pancakes that has improved production capacity. This device is equipped with: a baking machine in which a plurality of griddle plates are linked to form a griddle plate conveyor, and ...  
WO/2018/111130A1
The invention relates to equipment for producing confectionery products and can be used at public catering and commercial enterprises, in particular for preparation of candy floss. The apparatus for preparing candy floss comprises a hous...  
WO/2018/109087A1
The present invention relates to a glycerin- and protein-based candy product comprising probiotic bacteria, said product having a moisture content less than 9% and a water activity (aw) of less than 0.5 and comprising a) glycerin in an a...  
WO/2018/110069A1
[Problem] To provide a food item with which it is possible to maintain a good crispy texture of a caramelized portion for a long period of time. [Solution] A surface-baked food item characterized by including a first food item, and a sec...  
WO/2018/109230A1
The present invention relates to a novel process for producing a lollipop with a liquid core and a stick, and to the lollipops obtainable by this process.  
WO/2018/109074A1
The present invention relates to the use of a special class of oligosaccharides, herein called iso-oligosaccharides, for flavour generation during thermal processing of food. The invention also relates to the use of such oligosaccharides...  
WO/2018/105542A1
[Problem] To provide a dry food that yet has an excellent texture and rich taste. [Solution] A dry food characterized by: (1) being a dry food which shows a drying loss of 15% or less and has a water activity of 0.5 or less, a specific g...  
WO/2018/095533A1
The present invention primarily relates to novel mixtures with stabilizing properties, particularly for avoiding, reducing or delaying the formation of sensorially undesired flavours and/or tastes in oxidative degradation processes or au...  
WO/2018/097369A1
The present invention relates to a method for preparing abalone chips, comprising the steps of: (S10) washing abalone; (S20) steaming the washed abalone; (S30) separating the shell, the viscera, and the teeth from the steamed abalone; (S...  
WO/2018/096123A1
The present invention primarily relates to novel mixtures with stabilizing properties, particularly for avoiding, reducing or delaying the formation of sensorially undesired flavours and/or tastes in oxidative degradation processes or au...  
WO/2018/091908A1
A blending apparatus for coating product in flavouring is provided. The blending apparatus comprises a product dispenser configured to dispense a falling stream of product, a flavouring dispenser configured to dispense a falling stream o...  
WO/2018/091759A1
The present invention comprises the transformation of food-grade sugars containing D-fructose into caramels with an enriched content of oligosaccharides having a prebiotic activity, by using carbon dioxide as the catalyst, alone or in co...  
WO/2018/087305A1
This invention relates to consumable functional food comprising one or more cocoa bean products and a plant extract. The combination of a cocoa bean product and plant polyphenol have unexpected synergy leading to a significant health ben...  
WO/2018/088869A1
The present invention relates to processed ginseng containing honey ingredients and a method for preparing the same. The method according to the present invention comprises the steps of: preparing a first mixture material comprising gins...  
WO/2018/084574A1
The present invention relates to a composition for processing oil and fat, an oil and fat processed product manufactured using the same, and a food employing the oil and fat processed product, wherein the composition comprises a sweetene...  
WO/2018/083057A1
The invention discloses an effervescent candy material characterized by specific particle size of the alkali metal bicarbonate compound, by food acid partially in particulate form and by selected moisture content. The invention also disc...  

Matches 1 - 50 out of 22,874