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Matches 1 - 50 out of 23,530

Document Document Title
WO/2020/260194A1
The invention provides a particulate composition comprising at least 1 wt.% of malate particles, said malate particles having a diameter of 50 to 1000 µm and comprising at least 70 wt.% of co-crystal of malic acid and alkali metal hydro...  
WO/2020/262454A1
Provided are an oleaginous confectionery that has a desirable flavor of an original functional component, and a method for manufacturing the same. The oleaginous confectionery comprises a functional food and an oil or fat, wherein the fu...  
WO/2020/249506A1
An edible confectionery ink composition for 3D printing comprises: from 20% to 75% by weight of sweetener, preferably sugar, and from 15% to 50% by weight of a fat composition, wherein the fat composition comprises from 0% to 3% by weigh...  
WO/2020/249683A1
The present invention provides the use of a composition obtainable from the pulp of a plant in the theobroma genus or an extract of said pulp, as an ingredient in a foodstuff product.  
WO/2020/249515A1
An edible confectionery ink composition for 3D printing comprises: from 20% to 75% by weight of sweetener, preferably sugar, and from 15% to 50% by weight of a fat composition, wherein the fat composition comprises from 45% to 65% by wei...  
WO/2020/244796A1
The present invention relates to products from porous materials, generated by foaming with gas hydrates or gas hydrate slurries dosed into matrices of biological, organic or inorganic materials in their liquid to paste-like state. A meth...  
WO/2020/171560A3
The present invention relates to a composition for preparing candy, and a method for preparing candy using same, and provides candy having reduced stickiness and/or cold flow. The composition for preparing candy contains saccharides havi...  
WO/2020/239917A1
A confectionery product having a first portion comprising a fruit and/or nut composition and a binder; a second portion comprising a ganache; and a third portion comprising a chocolate composition. The composition has an indulgent taste ...  
WO/2020/239608A1
A composite bakery product (1) comprising a core consisting of an edible capsule whose external surface includes at least one flat area, the edible capsule being coated by a sheath (2) over its entire surface except for one flat area the...  
WO/2020/234230A1
The invention discloses preparations for use in enhancing formation of short-chain fatty acids (SCFAs) in a subject for treating or preventing a disease or disorder comprising at least one omega-3 fatty acid salt having an organic counte...  
WO/2020/236173A1
In one embodiment, the present disclosure includes a device for manufacturing a frozen edible product, including a cylindrical tank; and a dasher disposed within the cylindrical tank and configured to rotate in a direction of rotation on...  
WO/2020/235138A1
Provided is a solid composition having a pleasing dry crunchy texture and a preferable ingredient-derived flavor, without being too hard and despite containing a large amount of insoluble dietary fiber. The solid composition contains p...  
WO/2020/145926A3
The present invention relates to a chocolate enrobing machine (A) that allows for coating products such as sandwich biscuits, wafers, cakes, nougat, bars, fruit pulps, etc. with chocolate or with similar liquid/fluid sauces. The present ...  
WO/2020/230238A1
To provide a novel use of a starch decomposition product. The present technique provides a modifier comprising a starch decomposition product in which the content of components with a degree of glucose polymerization (DP) of 8-19 is 32...  
WO/2020/230049A1
Described herein is a dispensing assembly (10) for a machine (M) for dispensing cream food products. The assembly is characterized in that it comprises: - a duct unit (2) having a generic tubular shape so as to define a passage for a cre...  
WO/2020/223832A1
An eye-nourishing and eyesight-improving herbal candy, which belongs to the technical field of eyesight nutrient health care and Chinese herbal medicine conditioning and eye-nourishing rehabilitation, can conveniently supplement nutrient...  
WO/2020/225056A1
The present invention provides the use of a composition obtainable from the pulp of a plant in the theobroma genus or an extract of said pulp, as an ingredient in a foodstuff product.  
WO/2020/223623A1
A dairy-free and vegan chocolate confection and method of making the same are disclosed. In the confection of the invention, the milk solids present in traditional milk chocolate are replaced by grain flour. The grain flour is roasted or...  
WO/2020/221627A1
The invention provides a confectionery product comprising a main confectionery body formed around at least one removable portion defined by one or more areas of weakness in the main confectionery body, wherein the or each removable porti...  
WO/2020/213121A1
Provided is a food ingredient for sauces that has excellent workability and makes it possible to produce a sauce having an excellent texture. The food ingredient for sauces contains 1–40 mass% of a modified wheat flour. The viscosity o...  
WO/2020/214630A1
A modified cake formula and baking process to have a shelf-stable food product, especially micro-safe cake with water activity (Aw) less than about 0.71, less than about 0.7 or ideally less than about 0.65. The process involves grinding ...  
WO/2020/209900A1
Disclosed herein is a nutritional supplement containing apple cider vinegar (ACV), including compositions, formulations, and combinations of ingredients in the ACV nutritional supplement, as well as processes for manufacturing these supp...  
WO/2020/203756A1
This method for producing a cereal flour composition includes a mixing step in which a cereal flour having a moisture content of 10 mass% or more is mixed with an emulsifier to obtain a mixture, a drying step in which the mixture is drie...  
WO/2020/204065A1
The present invention provides a high-speed continuous device for producing baked goods with which it is possible to improve productivity of baked goods by extracting the baked goods continuously at high speed and being able to convey th...  
WO/2020/203127A1
A method for preparing emulsified perfume powder according to the present invention comprises: a step for obtaining an emulsified perfume material in which perfume is emulsified; and a step for mixing the emulsified perfume material and ...  
WO/2020/204066A1
Provided is a high-speed continuous baked confectionery manufacture device with which it is possible to improve productivity of baked confectionery and to achieve space-saving of a production facility. A high-speed continuous baked confe...  
WO/2020/201920A1
The invention relates to a product comprising at least dandelion and ginger as active substances for the prevention and/or treatment of motion sickness. The product of the present invention is a galenical formulation suitable for childre...  
WO/2020/201393A1
The invention relates to a method for producing a confectionery product having a sugar-free coating, and to the products produced using this method, particularly a confectionery product having a sugar-free coating.  
WO/2020/203572A1
To provide a precoating agent for foods, said precoating agent being capable of providing a sugar coated product which causes little cracking in a sugar coating layer with the lapse of time even in the case where a soft center material i...  
WO/2020/201541A1
An apparatus (10) for processing, at least in part, a confectionery product is described. The apparatus (10) comprises a set of mixers (100), including a first mixer (100A), for mixing one or more ingredients I to provide a composition C...  
WO/2020/198585A1
Described herein is a crystalline fat comprising a powder density ranging from about 0.04 g/mL to about 0.40 g/mL at room temperature and at least 50% of particles have a particle size ranging from 10 to 50 µm in diameter. Also describe...  
WO/2020/196518A1
Provided is a low-carbohydrate candy that can be manufactured at good workability. The hard candy satisfies the following requirements (A) to (C). (A) Containing 80 mass% or more, in terms of solid matter, of a water-soluble dietary ...  
WO/2020/198286A1
An egg-free albumen replacement includes a starch, an edible gum and a hydrolyzed pea protein. The egg-free albumen replacement can include the hydrolyzed pea protein in an amount of 3 to 75 wt.%, based on the combined weights of the sta...  
WO/2020/186449A1
Disclosed is an impregnated food processing method comprising: step S1, soaking freeze-dried fruits and vegetables in a sugar solution and vacuum drying to obtain sugar-added freeze-dried fruits and vegetables; step S2, impregnating the ...  
WO/2020/190865A1
A process for preparing a caramel color using a sugar source, further incorporating into the color-making process a food-grade spacing agent, and a caramel color.  
WO/2020/183101A1
The present invention relates to a method for preparing a powder composition of ultrafine ground sugar having a d95 size distribution less than or equal to 35 μm, wherein granulated sugar is ground until ultrafine ground sugar particles...  
WO/2020/182687A1
Novel coated bulking agent particles for reduction of calories in fat-based food products comprising sugar. A coated bulking agent particle comprising from 2 wt% to 70 wt% bulking agent and from 30 wt% to 98 wt% coating composition compr...  
WO/2020/185232A1
A nut butter composition is disclosed that includes a nut butter, a palm oil stearin fraction, and a powdered food ingredient, and methods of making same. Food products including a nut butter compositions and methods of making are also d...  
WO/2020/177936A1
The present invention primarily relates to a mixture comprising or consisting of components a), b) and c), and optionally component d), wherein component a) is at least one rare sugar, component b) is at least one taste modifying compoun...  
WO/2020/178030A1
The present invention primarily relates to a mixture comprising or consisting of a) D- allulose and b) a taste modifying compound selected from the group consisting of hesperetin, hersperetindihydrochalcone, phloretin, glycosylated rubus...  
WO/2020/179383A1
The purpose of the present invention is to provide a method for manufacturing a packaged frozen food product, a food packaging film, and a packaged frozen food product with which, when unsealing packaging after thawing a frozen food prod...  
WO/2020/169713A1
The invention relates to a device (1) for receiving food (17) ready for consumption, having a main part (2) for indirectly or directly receiving the food (17), and a fixing device (6, 6.2, 6.3, 6.4, 6.5, 6.6), connected to a receiving de...  
WO/2020/171560A2
The present invention relates to a composition for preparing candy, and a method for preparing candy using same, and provides candy having reduced stickiness and/or cold flow. The composition for preparing candy contains saccharides havi...  
WO/2020/169612A1
The present invention relates to a composition comprising collagen hydrolysate and amorphous gelatin, said composition being non-agglomerated. The invention is particularly useful in the production of various food products, more particul...  
WO/2020/165896A1
Provided herein novel edible decoration sheets for decorating cakes and other edible media, having an extra-strength, greater stability, longer shelf life and better appearance. Provided herein are methods for producing the same.  
WO/2020/162747A1
The invention relates to a method for packaging the flesh of an automatically peeled and de-cored pineapple, wherein the method comprises the following steps: A placing a container in a collecting position in such a way that the flesh is...  
WO/2020/163354A1
Filled cluster products comprising an inner material and an outer shell, and methods of manufacturing the same, are disclosed. Outer shells comprising delicate exclusions are susceptible to moisture and force and present a challenge in m...  
WO/2020/162853A2
The invention relates to a confectionery production method comprising the step of providing plastic caramel mass (20) to a base (14) of a cup shaped rigid cavity (12) of a mold (20). The confectionery production method comprises the step...  
WO/2020/157102A1
The present invention relates to the food field. Specifically, the present invention relates to a syrup binder system for preparing a food containing extruded or puffed cereal and/or nuts, such as compound sachima (complexed sachima), ce...  
WO/2020/158927A1
The purpose of the present invention is to provide a cacao pulp juice freeze-dried powder and a food product in which the powder is blended, and also to provide a method for producing the cacao pulp juice freeze-dried powder and a method...  

Matches 1 - 50 out of 23,530