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Patent Searching and Data


Matches 601 - 650 out of 10,185

Document Document Title
WO/2011/049125A1
Disclosed is an ice cream which has excellent shape-retaining properties at the maximum overrun, has good texture and good sensation of coolness, does not undergo the deterioration in the texture and the sensation of coolness after long-...  
WO/2011/048568A1
An apparatus comprises a reservoir (2) for containing a food product, an appendage (10) which protrudes from the reservoir (2) and defines a chamber (11) communicating with the reservoir (2), an outlet hole (22) for the food product, the...  
WO/2011/046367A3
The present invention relates to a fractooligosaccharide for raw material of ice cream, method of preparing the fractooligosaccharide, and ice cream comprising the fractooligosaccharide, and the fractooligosaccharide composition accordin...  
WO/2011/046423A1
The invention provides methods of purifying Rebaudioside D from the Stevia rebaudiana Bertoni plant extract along with Rebaudioside A. The methods are useful for producing high purity Rebaudioside D and Rebaudioside A. The invention furt...  
WO/2011/046367A2
The present invention relates to a fractooligosaccharide for raw material of ice cream, method of preparing the fractooligosaccharide, and ice cream comprising the fractooligosaccharide, and the fractooligosaccharide composition accordin...  
WO/2011/043784A1
A system for blending and dispensing a frozen mixture includes a blending chamber (10) to receive the ingredients to be blended and a blending mechanism (52) that includes a rotating blade for blending and a motor to drive the blade. A p...  
WO/2011/038749A1
A grinding apparatus (10) for dispensing a dose (2a) of ground frozen material starting from a frozen block (2). The apparatus (10) comprises a grinding unit (20), for grinding the frozen block (2) in order to provide an amount of ground...  
WO/2011/036477A1
An apparatus for dispensing ice cream includes a seating for a container and a plunger for extruding product from the container. An actuator controls movement of the plunger between retracted and extended positions. An output member of t...  
WO/2011/033807A1
The properties such as texture of various foods and drinks can be improved. Disclosed is a material for improving properties of foods and drinks, the material comprising low-viscosity glucomannan which shows a viscosity, as a 3% aqueous ...  
WO/2011/028117A1
Method for dispensing a foamed product, wherein gas is supplied to the product (P) via a microfiltration device (15). The invention further provides a product dispensing system, provided with a holder (H) which contains a product (P) to ...  
WO/2011/021372A1
Disclosed is a method for producing a food product containing a starch gel, comprising: a step for obtaining an enzyme-treated starch by treating starch granules with an enzyme at a temperature between approximately 10ÂșC and approximate...  
WO/2011/021687A1
Disclosed are ice creams having physical properties and texture characteristic to ice creams, i.e., being easily scooped out with a spoon, in a frozen state, and show a good shape retention property, appropriate physical properties and a...  
WO/2011/020455A3
The invention relates to a cleaning device for portioning instruments used for portioning ice cream or the like. In said cleaning device, which is used in a receptacle, cleaning liquid fed to a valve support can be conducted through at l...  
WO/2011/015425A1
A process for producing a cocoa husk extract containing gamma-aminobutyric acid (GABA) is provided, the process comprising: a) extracting GABA and methylxanthines from cocoa husks with an aqueous medium thereby to form an aqueous solutio...  
WO/2011/015443A1
The present invention has as an objective to provide protein particles which have strongly reduced surface activity, and can be used as an ingredient in foams and aerated food products while not interfering with stabilisers at the gas bu...  
WO/2011/015444A1
The present invention has as an objective to provide aerated food products containing solid particles at the gas bubble interface, and proteins which do not interfere with the solid particles, and of which the texture remains stable duri...  
WO/2011/003705A1
The aim of the present invention is to prevent food products, which have an increased content of a healthy ingredient which has a bitter taste, from having negative taste attributes. The present invention provides such food products cont...  
WO/2011/005405A2
A frozen beverage freezer machine is provided with two side-by-side freezer cylinders containing different flowable frozen beverage products. Draw valves are provided to draw the beverages separately for dispensing separately from the tw...  
WO/2011/005405A3
A frozen beverage freezer machine is provided with two side-by-side freezer cylinders containing different flowable frozen beverage products. Draw valves are provided to draw the beverages separately for dispensing separately from the tw...  
WO/2011/000812A1
Ice cream holder formed from a substantially conical lower body (1) and an upper collar (2), presenting protuberances (3), distributed internally on the circumference to space the ice cream cone from cone holder characterized in that the...  
WO/2010/151325A1
A candy for use as a game having multiple portions, e.g., layers or sections, bearing images of icons (messages, symbols, indicia, numbers, letters, etc.) which are revealed upon the consumption of the layers, or breaking away or consump...  
WO/2010/151390A3
A dispensing apparatus is provided for dispensing a semi-frozen product, such as a semi-frozen comestible or a semi-frozen drink. The dispensing apparatus has at least one freezing barrel defining a freezing chamber. The freezing barrel ...  
WO/2010/151390A2
A dispensing apparatus is provided for dispensing a semi-frozen product, such as a semi-frozen comestible or a semi-frozen drink. The dispensing apparatus has at least one freezing barrel defining a freezing chamber. The freezing barrel ...  
WO/2010/149511A1
The present invention relates to a container (20) designed for being inserted into a device (1) for preparing a frozen confection (17), said container (20) comprising a sealed flexible casing (25) and said container (20) containing ingre...  
WO/2010/149509A1
The present invention relates to a container (20) designed for being inserted into a device (1) for preparing a frozen confection (52), said container (20) comprising at least one scraper (24) movable within the container (20) and said c...  
WO/2010/146392A1
A slush beverage formulation and method for preparing same that, once reaching a steady-state temperature in a freezer, results in a pourable slush. The pourable slush is obtained by formulating to a specific range of ingredient content,...  
WO/2010/142826A1
The invention relates to a method for producing a sweet, refreshing beverage which must be frozen for preservation purposes and then defrosted prior to consumption. The method for producing the beverage comprises: mixing sugar, concentra...  
WO/2010/136175A2
Process for producing frozen confections, comprising the steps of a) filling a mould, having a mould bottom, mould walls and an open mold top, with the substance to be frozen; b) freezing said substance into a frozen confection; c) relea...  
WO/2010/136177A2
Process for producing multi-layer frozen confections, comprising the steps of a. filling a first mold, having a mold bottom, mold walls and an open mould top, at least partly with at least one first substance to be frozen; b. freezing sa...  
WO/2010/136175A3
Process for producing frozen confections, comprising the steps of a) filling a mould, having a mould bottom, mould walls and an open mold top, with the substance to be frozen; b) freezing said substance into a frozen confection; c) relea...  
WO/2010/136176A2
Process for producing multi-layer frozen confections, comprising the steps of a) filling a first mold, having a mold bottom, mold walls and an open mould top, at least partly with a substance to be frozen; b) freezing said substance into...  
WO/2010/136177A3
Process for producing multi-layer frozen confections, comprising the steps of a. filling a first mold, having a mold bottom, mold walls and an open mould top, at least partly with at least one first substance to be frozen; b. freezing sa...  
WO/2010/136176A3
Process for producing multi-layer frozen confections, comprising the steps of a) filling a first mold, having a mold bottom, mold walls and an open mould top, at least partly with a substance to be frozen; b) freezing said substance into...  
WO/2010/135284A3
The disclosure provides an improved method and system for reducing energy in a beverage machine. The disclosure provides for a reduced operation of a mixer motor in the beverage machine that still allows for testing product conditions an...  
WO/2010/130375A3
The invention relates to a cylindrical tank for the thermal treatment of a food product (8), of the type comprising heating and/or cooling means (5) of said food product, in addition to a mixer (6) housed so as to be revolving in its int...  
WO/2010/130376A2
The invention relates to a cylindrical tank for the thermal treatment of a food product (8), of the type including heating and/or cooling means (5) of said food product, in addition to a mixer (6) housed so as to be revolving in its inte...  
WO/2010/130375A2
The invention relates to a cylindrical tank for the thermal treatment of a food product (8), of the type comprising heating and/or cooling means (5) of said food product, in addition to a mixer (6) housed so as to be revolving in its int...  
WO/2010/130376A3
The invention relates to a cylindrical tank for the thermal treatment of a food product (8), of the type including heating and/or cooling means (5) of said food product, in addition to a mixer (6) housed so as to be revolving in its inte...  
WO/2010/128490A1
Product for the preparation of a milkshake, covering a substantially liquid tight closable container for the containment of a to be prepared milkshake, a multiplicity of units of ice put into the tool, and in the container present fracti...  
WO/2010/121490A1
A method for preparation of an aqueous foam, a method for preparation of an aerated food product, an aqueous foam comprising ethylcellulose particles, food products comprising the aqueous foam, ethylcellulose particles and use of ethylce...  
WO/2010/121492A1
A method for preparation of an aqueous foam, wherein the foam is stabilised by water-insoluble solid particles, and wherein the foam has been heated. The foam can be used to create stable aerated food products.  
WO/2010/110915A1
The present invention is directed to a food composition including an edible base mix component and a dried probiotic component which that may be stored at room temperature and converted to a frozen dessert with minimal effects to the via...  
WO/2010/110921A1
The present invention utilizes a base mix formulated with an acidic agent so that when processed, into a frozen dessert product, the base mix provides an increased overrun percentage without increased costs of production. The base mix co...  
WO/2010/082185A4
An apparatus for preparing and dispensing a flavored ice beverage and a method of using thereof. The apparatus includes at least one container for holding flavor ingredients, a blending unit including a blender container and a blending m...  
WO/2010/109291A1
A composition for preparing a fermented kefir-like product comprises a mixture of microorganisms made up of milk ferments.  
WO/2010/103483A3
This invention relates to a cookie ice cream comprising an ice cream preparation which is at least partially covered with a topping, and to the associated topping. The topping comprises a quantity of dry ground cookies having a water con...  
WO/2010/103483A2
This invention relates to a cookie ice cream comprising an ice cream preparation which is at least partially covered with a topping, and to the associated topping. The topping comprises a quantity of dry ground cookies having a water con...  
WO/2010/100524A3
A confection with unique visual impression is created by partially treating the surface area of the confection with a coating composition including a pearlescent pigment such that the initial taste perception of the confection is not adv...  
WO/2010/098851A3
The invention is directed to improvements to the temperature control systems and methods used within a food processing and dispensing device. Specifically, the present invention measures, by a thermocouple assembly, the actual temperatur...  
WO/2010/098855A3
The invention provides a technique for enhancing food product overrun. Specifically, the illustrative embodiment of the present invention provides a system having a base mix input assembly and a base mix delivery assembly. The input asse...  

Matches 601 - 650 out of 10,185