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WO/2003/044052 |
It is intended to promote the utilization of antifreeze proteins by obtaining antifreeze proteins from fishes inhabiting Japanese waters or water areas of the same climate, in particular, fishes selected from among those belonging to the...
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WO/2003/041513 |
Apparatus for dispensing a frozen or partially frozen food product has a freezing surface (26) with a central axis and periphery, a motor (36) for rotating the freezing surface about that axis, a turret (52) spaced above the freezing sur...
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WO/2003/042612 |
A touchless automatic fiber optic beverage/ice dispenser (10, figure 1), dispenses ice and or beverages into a cup/container (26, Figure 2), without user or cup/container touching any part of the machine, for sanitary effortless product ...
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WO/2003/041517 |
A deterioration preventive agent, a fooddeterioration preventive agent, a deterioration preventive agent for fragrance−containing products, and a deterioration preventive agent for perfumes such as flavors and fragrances, each of whi...
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WO/2003/041508 |
A dispenser (10) for a soft-serve food product (90) includes a housing (11) having a dispensing chute (17) and a piston (20) having a head (19) positioned therewithin. A lateral wall (13), the piston head (19), and a front door (14) defi...
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WO/2003/042612 |
A touchless automatic fiber optic beverage/ice dispenser (10, figure 1), dispenses ice and or beverages into a cup/container (26, Figure 2), without user or cup/container touching any part of the machine, for sanitary effortless product ...
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WO/2003/039865 |
The disclosure relates to a packaging laminate (10) for a packaging container for a food product intended to be frozen, comprising a core layer (12) and outer, liquid-tight layers (14, 16), the packaging laminate (10) including an outer,...
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WO/2003/034833 |
Confectionery toppings having an excellent fat−tolerance which suffer from neither color change nor deterioration over a long period of time when sprinkled onto fresh chocolate, butter, etc. containing low−melting fats. Such a toppin...
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WO/2003/035536 |
A dispenser (100) for soft-drinks and ice has an integral ice maker (100). The compressor (118) and condenser (116) for the ice making refrigeration system are located remotely from the ice making apparatus. Thus, the dispenser with an i...
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WO/2003/032745 |
The invention relates to a portioning device for foodstuffs, in particular ice cream. Said device comprises a handle consisting of two handle halves (3, 4) that are interconnected by an articulation and can be pivoted in relation to one ...
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WO/2003/032746 |
A composite ice confectionery article is made by bringing ice confectionery into contact with a biscuit-like mass, wherein the biscuit-like mass is liquid and pumpable at a temperature of 10°C and above and has a biscuit-like consistenc...
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WO/2003/030664 |
The invention relates to the use of a composition of xanthan gum and galactomannan or glucomannan as a soft foam stabiliser in acid and neutral media. The invention also relates to soft foams comprising said composition as a stabiliser.
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WO/2003/028744 |
Concerning foods, drinks, cosmetics, drugs, feeds and so on, it is intended to prevent the skin from aging and maintaining and improving health. More specifically speaking, the technical feature resides in preparing a TGF−β production...
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WO/2003/028472 |
It is intended to provide a method of improving the physical properties of powdered green tea, powdered green tea preparations having improved physical properties and foods and drinks containing the same. Namely, a method of improving th...
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WO/2003/026434 |
An assembly and method for distributing lollipop sticks (9) from a common supply (5) to a plurality of stick holders (14), the assebly comprising an elongate conveyor chamber (3) for containing lollipop sticks as they are conveyed from t...
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WO/2003/024239 |
An ice cream scoop that optimizes the total heat capacity of the scoop by increasing the mass of the ice cream scoop and/or increasing the amount of liquid the ice cream scoop can hold there by creating a highly efficient ice cream scoop...
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WO/2003/024251 |
The present invention provides for a method for use in preparing a beverage including the steps of introducing a herbal substance into a liquid, which is at an elevated temperature and for the infusion of the said substance therein, allo...
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WO/2003/024238 |
The invention relates to a frozen dessert which, independently of the incorporation of gas, is malleable and extrudable at freezing temperature. The inventive dessert comprises water, proteins, fat, sweetening agents and at least one sta...
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WO/2003/022067 |
A compact portable, self-contained and self-cleaning, domestic frozen food and beverage system capable of rapidly and automatically preparing and dispensing soft ice cream products, slush drinks, and frozen beverages in an efficient mann...
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WO/2003/022817 |
The present invention concerns Pyridinium-Betain compounds of the general formula (A) wherein R1 is taken from the group consisting of a rest of primary amino acids and H: X is taken from the group consisting of OH, including the ionised...
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WO/2003/020048 |
The invention relates to methods for preparing nutritional frozen desserts having palatable characteristics. The invention also includes the nutritious frozen desserts,containing minerals,vitamins and freezing point depressant sweetener.
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WO/2003/020869 |
A frozen drink mix (for preparing cocktails such as margarita, strawberry daquiri, pina colada) is described that does not substantially separate after being frozen. These frozen drink mixes preferably have high fruit content, fruit inso...
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WO/2003/017776 |
The invention relates to a dispensing system (10) and method for on-demand dispensing of spoonable or drinkable food products in a container from storage means e.g. flexible bags (3, 30, 31, 32, 33) having different food components. Sing...
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WO/2003/015530 |
Frozen confectionery preserving its unctuosness and exhibiting reduced crystalline growth during a heat shock followed by refreezing, and comprising fat, sweetener, milk solids-not-fat and water, characterized in that the sum of the quan...
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WO/2003/013260 |
Crisp and crunchy reconstituted biscuit composed of fragments of baked biscuit, agglomerated within a binder comprising at least one carbohydrate and fat, the biscuit having the characteristic feature of preserving its crunchiness during...
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WO/2003/013275 |
Ingestable products for lowering blood total cholesterol, including isoflavone, vegetable protein such as soy protein and phytosterol. The combination of phytosterol with soy protein (which includes isoflavone) is superior to the individ...
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WO/2003/013265 |
Cone or cornet type of product which comprises a lower wafer or biscuit (1) of conical shape and a mass of ice cream or sorbet (2) on the top, in which the lower wafer is extended at the top by a lateral covering or collar (3) which surr...
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WO/2003/009674 |
The invention relates to the food industry, in particular to milk industry and can be used for introducing novel food technologies and developing a larger number of novel food products having improved properties. The inventive method for...
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WO/2003/009696 |
The invention relates to an ice cream unit made from frozen ice cream with or without a coating, in particular in rectangular form, with a handle or in the form of an ice lolly with handle arranged within the ice cream unit or lolly, com...
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WO/2003/010062 |
A container is arranged to be particlularly suite to food products which are discharged from the container by extrusion through an outlet (14). The outlet shapes the product as it is extruded and is made up of moveable portions (25) whos...
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WO/2003/007733 |
The present invention provides a composition comprising a hydrocolloid, and an enzyme, wherein the enzyme is a cross-linking enzyme and the hydrocolloid and enzyme are present in an amount to provide a dosage of the enzyme in a protein c...
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WO/2003/007734 |
It is intended to provide a method of improving the flavor of a sweetener and a method of improving the flavor of an edible product containing a sweetener. These methods can be carried out by using sclareolide and 2−acetylpyrrole toget...
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WO/2003/005832 |
Apparatus and method for producing a regular film of foodstuff, comprising a first roll on to which foodstuff is applied in fluid or plastic form, and an independent second roll spaced from the first by a distance t¿1? on to which a fil...
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WO/2003/000068 |
The invention relates to a hard sugar coating method comprising a step in which a sugar coating syrup is applied, said syrup consisting of maltitol or isomalt and at least one binder, characterized in that all or part of the dry matter o...
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WO/2003/000064 |
A device and a method used when coating a wafer (2) is described. The fluid coating (13) is provided by an inside coating as well as an edge coating. The fluid chocolate (13) in a container (12) is stirred by displacing a vat (16,19) up ...
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WO/2002/102170 |
Dispensing apparatus is primarily intended for dispensing product from product containers (12) by extrusion. In controlling discharge of product a flexible tube (25) is connected to the container outlet and the tube is engageable with dr...
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WO/2002/102167 |
A process for dry coating a food particle having a size in the range from about 0.5 mm to about 20.0 mm is disclosed. The resulting coated food particle has a moisture level that is substantially the same as the moisture level of the unc...
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WO/2002/102169 |
An oil or fat composition comprising an oil or fat comprising 15 wt. % or more of a synthetic fat and oil and 0.2 to 20 wt. % of a and edible solidifying agents, in particular long chain fatty acids and/or long chain fatty alcohols, diss...
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WO/2002/100183 |
The invention concerns with micronised fat continuous particles comprising fat and non fat ingredients, wherein the particles have a mean weight diameter (MWD) of 700 to 4000 microns, while the particles have a particle size distribution...
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WO/2002/096213 |
A fine−cellulose−containing composite comprising 60 to 80 wt.% fine cellulose, 2 to 12 wt.% locust bean gum, 0.5 to 8 wt.% xanthane gum, and 0 to 37.5 wt.% hydrophilic substance, the composite being a powder which, when dispersed in ...
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WO/2002/094035 |
The invention relates to methods for preparing nutritional frozen desserts having palatable characteristics and comprising vitamins and minerals. The invention also includes the nutritious frozen desserts, and methods of treating subject...
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WO/2002/094036 |
There is provided a method and an apparatus for forming and filling a predetermined amount of ice cream having a high viscosity to a carrier element for the ice cream, where a bar of ice cream is extruded out of a supply tube and is form...
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WO/2002/090842 |
A method of monitoring the food product and refrigeration system performance of a remote location (14) includes a management center (12) in communication with a remote location through a communication network (16). The management center ...
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WO/2002/089596 |
A chewy candy analogue that is compatible with ice confectionery products, particularly in terms of the process, storage and consumption conditions of ice confectionery products, is manufactured to provide specific properties in respect ...
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WO/2002/090841 |
A system (10) is provided for monitoring the food product and refrigeration system performance of a remote location. The system (10) includes a management center (12) in communication with a remote location (14) through a communications ...
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WO/2002/090840 |
A method for monitoring the food product and refrigeration system performance of a remote location includes a management center (12) in communication with a remote location (14) through a communication network (16). The management center...
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WO/2002/089600 |
A system (10) is provided for monitoring the food product of a remote food product retailer (14) . The system includes a manageme nt center (12) in commucation with the remote food product retailer (14) via a communication network (18). ...
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WO/2002/090914 |
A system and method for managing energy consumption of a building system includes a source of actual energy consumption data (430), a source of actual weather data (440), and a database (420) correlating discrete weather data values with...
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WO/2002/089604 |
A solid food ingredient comprising edible fungal particles especially consisting substantially of fungal mycelia is described. The ingredient may be combined with other ingredients to produce a wide range of foodstuffs or food ingredient...
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WO/2002/090527 |
An aqueous formulation comprising edible fungal particles especially consisting substantially of fungal mycelia is described. The ingredient may be combined with other ingredients to produce a wide range of foodstuffs or food ingredients...
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