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Matches 1 - 50 out of 23,092

Document Document Title
WO/2019/132656A1
Apparatus (1) for coating a food product (10) with a batter, comprising a frame in which an endless conveyor belt (15, 15') is mounted, the endless conveyor belt having a transport run (15) to advance a food product (10) from an entry se...  
WO/2019/125171A1
The present invention relates to a filled chewy sugarfree confectionary product comprising erythritol, maltitol, a fat and a hydrocolloid, wherein the erythritol content is in the range of 30 80 wt% of the total dry weight of the product...  
WO/2019/124075A1
The present invention provides a method for concentrating a cyclolanostane compound or a lophenol compound in aloe powder. In the present invention, the aloe powder is produced by dipping aloe mesophyll in hot water, and drying and pulve...  
WO/2019/088603A3
The present application relates to a composition for preparing sweet jelly, comprising paste, syrup, agar and allulose; sweet jelly containing the composition; a method for preparing a sweet jelly, comprising a step of mixing the composi...  
WO/2019/120593A1
The invention relates to a food composition comprising a core component and a shell, wherein the shell comprises a carbohydrate matrix in which at least one aromatic substance is enclosed, and said carbohydrate matrix comprises at least ...  
WO/2019/122135A1
A method for the manufacture of a whipped cream composition is disclosed. It comprises the steps of: preparing a cream composition comprising between 15 wt% and 40 wt% of fat by mixing a milk-based component, a cream component, an option...  
WO/2019/115733A1
It relates to a food-grade coated particle comprising: a) a core that comprises a (C4-C12)polycarboxylic acid; and b) a coating that comprises: (i) an alkali metal salt of a (C4-C12)polycarboxylic acid wherein at least one carboxylic gro...  
WO/2019/118133A1
An apparatus for consuming a freezable substance is disclosed. The apparatus can comprise a squeezable chamber configured to store a liquid. The apparatus can comprise a flange coupled to or formed with the squeezable chamber, the flange...  
WO/2019/109931A1
An oil and fat composition for a filling or sauce, optionally containing an emulsifier, and having the following features: (1) a solid fat content ≥ 8% at 10°C; (2) a solid fat content ≥ 2% at 20°C; and (3) a solid fat content ≥ ...  
WO/2019/108075A1
A sesame dragee consisting of a core, constituted by a single sesame flake having dimensions of 3.5(±0.5) cm χ 1.8(±0.2) cm χ 0.8(±0.2) cm covered and moistened with chocolate, and its external layer is constituted by a glaze of aca...  
WO/2019/108780A1
A cold dessert includes a cold sweetened food and a gelatin-based candy. The cold sweetened food has a temperature from about -75 to about 3 °C. The gelatin-based candy comprises about 36 to about 39 wt. % invert sugar, about 36 to abou...  
WO/2019/100923A1
A skin care composition having whitening and anti-aging effects, comprising: concentrated muskmelon powder, acerola cherry powder and concentrated lyophilized powder of olive juice. Experimental results show that the composition of the p...  
WO/2019/102022A1
The present invention relates to a composition for coloring food, comprising phosphate particles and calcium carbonate particles, the phosphate being a phosphate approved as a food additive and preferably being tricalcium phosphate. In a...  
WO/2019/094002A1
A food product is prepared by drying a marshmallow to provide a marbit having a water activity in the range of 0.1-0.4 in the center of the marbit. The marbit is then heated to provide a toasted marbit (225), with at least one outer surf...  
WO/2019/094745A1
The present disclosure is directed to edible organogel compositions that comprise an organogelator and a flavor component, and processes for preparing the organogel compositions. The organogelator is ethyl cellulose or a combination of e...  
WO/2019/088230A1
The present invention provides an ostrich antibody-containing composition for treating a bacterial infectious disease, and a method for treating a bacterial infectious disease by using the ostrich antibody. The present invention further ...  
WO/2019/087372A1
The present invention provides an ostrich antibody-containing composition for treating a bacterial infectious disease, and a method for treating a bacterial infectious disease by using the ostrich antibody. The present invention further ...  
WO/2019/081398A1
The invention relates to a manufacturing process for the production of a lipid-fiber powder. In particularly the invention relates to a process for the production of a lipid-fiber powder having between 40 to 78wt% of oil or fat (by weigh...  
WO/2019/081716A1
The present invention relates to the field of confectionery production, particularly to the use of a modular, flexible process and the use thereof in combination with the confectionery cooling step of the present invention.  
WO/2019/082899A1
A croquette-like snack obtained by frying, under reduced pressure, a sponge dough containing, at a ratio of 35-100 wt% of the total, a plant protein containing a particulate plant protein and a powdered plant protein at a prescribed rati...  
WO/2019/080990A1
Suggested is an aroma composition comprising (a) hesperetin dihydrochalcone or a salt thereof, and (b) high fructose corn syrup (HFCS), providing a high degree of sweetness, but low caloric input.  
WO/2019/082550A1
A gummy candy containing a fat/oil, a hydrophobic emulsifier, pyrroloquinoline quinone or a salt thereof, and gelatin.  
WO/2019/078185A1
The present invention addresses the problem of providing a cool-sensation imparter composition which contains a novel carboxylic acid derivative based on a carbon skeleton structurally differing from 1-menthol, and which is reduced in un...  
WO/2018/053135A9
The present disclosure provides a novel sweetener composition of improved taste of the sweetener (e.g., reduced bitterness and/or astringency, and improved overall sweet quality of the composition); food and beverage products containing ...  
WO/2019/035780A3
Souffle, includes the solid part of the souffle (2) that is shaped and baked inside souffle mould (1), the basin space (5) inside the said solid part of the souffle (2), the liquid part of souffle (3) inside the said basin space (5) and ...  
WO/2019/063623A1
The invention relates to a particulate acidulant composition comprising 20-70 wt.% malic acid, 3-40 wt.% lactic acid and 0-40 wt.% of food acid selected from citric acid, fumaric acid, adipic acid, tartaric acid and acetic acid and combi...  
WO/2019/063824A1
An edible product suitable for use as spreads comprising, based on the total weight of the edible product, from 15 to 80 percentage by weight (wt %) of a glyceride composition, from 20 to 85 wt % of a fat free part comprised in at least ...  
WO/2019/057993A1
The invention relates to a method for producing a powdered protein mixture for fortifying foods and to a method for producing a fortifier for fortifying carbohydrate-containing and/or fat-containing foods with protein. The method uses an...  
WO/2019/055626A1
The present disclosure is directed to chewy confectionery products. More specifically, the present disclosure is directed to uncoated chewy confectionery products comprising starch as a hydrocolloid, sucrose, and a glucose syrup. The unc...  
WO/2019/046890A1
A confectionery item for applying an edible temporary tattoo to a person's tongue, including a release medium and an edible substrate configured to be insertable into the person's mouth, the release medium being securable to the substrat...  
WO/2019/049941A1
Provided are: a foodstuff that has a fabricated three-dimensional structure and is provided with a desired outer appearance, mouthfeel, nutrition, etc.; and a method for producing said foodstuff. This foodstuff has a three-dimensional st...  
WO/2019/050494A1
The invention relates to a snack food product comprising a thin shell (10) surrounding an inner chamber (12) and baked from dough (16). The snack product further comprising a glazing layer (18) formed from its own material is arranged at...  
WO/2019/046789A1
The present disclosure relates to low-sugar, and preferably sugar-free, edible and/or biodegradable materials, and to edible and/or biodegradable vessels for holding foods and liquids for consumption. Specifically, the disclosure relates...  
WO/2019/040604A1
A tumble drum 13 for recovering at least some flavoring material dispensed onto food portions 50 processed within the tumble drum 13, the tumble drum 13 having an interior mixing chamber 25, a first set of apertures in a wall 18 of the t...  
WO/2019/035487A1
Provided are a lamiaceae family mentha genus plant-derived extract and a method for producing the same, the extract having "p-cymene and terpinolene", the contents of which are maintained at low levels which do not affect flavor, being f...  
WO/2019/029115A1
A ginseng sugar for preserving health and tonifying kidney and a preparation method therefor. The ginseng sugar comprises the following components: a ginseng extract, a maca extract, a cordyceps militaris extract, a moringa seed extract,...  
WO/2019/025538A1
The invention relates to a treatment station for forming shaped waffle bodies (1) by cutting off connecting webs (2) from a baked assembly (3) that consists of the shaped waffle bodies (1) and the connecting webs (2). The treatment stati...  
WO/2019/025541A1
The invention relates to a processing station and assembly for forming moulded wafer elements (1) by cutting off connecting webs (2) from a baked assembly (3) composed of the moulded wafer elements (1) and the connecting webs (2), compri...  
WO/2019/020714A1
A non-hydrogenated fat composition comprises greater than 28% by weight stearic acid (C18:0) fatty acid residues; greater than 44% by weight oleic acid (C18:1) fatty acid residues, and less than 10% by weight of palmitic acid (C16) fatty...  
WO/2019/022197A1
Provided is a hydrogen gas-containing gummy from which a large amount of hydrogen gas is released in the mouth by increasing the frequency of mastication. This gummy includes a gummy main body having a moisture content of 6-30 mass%, and...  
WO/2019/015734A1
The present invention relates to food industry, in particular to confectionery industry and can be used for the production of confectionery products, namely candies having various fillings, preferably chocolate, caramel, jelly, other fil...  
WO/2019/009853A1
The invention is a method of producing chocolate eggs in a shell structure comprising a step of supplying a liquid chocolate by means of a depositor (20, 40) to a mold assembly (10) comprising at least one first cavity (12) accessible fr...  
WO/2019/004410A1
Provided are: a mochi-like food product having a mochi-like texture at ambient temperatures; ice confectionery; and a production method for ice confectionery. The mochi-like food product according to one embodiment of the present inventi...  
WO/2018/234802A1
The present invention relates to a sugar paste substrate with a reduced sugar content comprising fondant, fructooligosaccharides (oligofructose or oligofructan) and starch. The paste can be used in standard sugar paste substrate processe...  
WO/2018/234248A1
The present invention relates to new sugar-coated solid forms with irregular shapes, and to a sugar coating method which is particularly useful for the preparation of same.  
WO/2018/229894A1
Provided is a confectionary having a grape-like mouthfeel, i.e., a confectionery that contains a solidified gel composition and a collagen casing coating the solidified gel composition and that, through the solidified gel composition hav...  
WO/2018/231802A1
Dry mix coatings and mixes for snack crackers are made from pregelatinized waxy cassava and exhibit unique textural properties compared to other starches for example having a less dense, highly facturable, crisper texture than is obtaina...  
WO/2018/224546A1
The present invention relates to confectionery products, in particular to confectionery products having a filling comprising porous particles having an amorphous continuous phase. Further aspects of the invention relate to a process for ...  
WO/2018/224786A1
The present invention relates to an edible biscuit (1) shaped as a container comprising at least one peripheral wall (3), characterised in that it comprises a plurality of grooves (4) and/or bulges provided at least along the inner and/o...  
WO/2018/222161A2
The invention relates to a snack product comprising a steam cooked cake (1) having an housing (10) formed by a recess (14). The snack product further comprising an edible base part (20) is confining a creamy lipid based filling (30) insi...  

Matches 1 - 50 out of 23,092