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WO/2013/129051A1 |
The present invention relates to: a 5-acyloxy decanoic acid alkyl represented by formula (1), (1) [In the formula, R1 is a hydrogen atom or an alkyl group having 1 to 4 carbon atoms, and R2 is an alkyl group having 1 to 4 carbon atoms, e...
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WO/2013/128113A1 |
The invention relates to a food plate intended to be presented with a visual animation, comprising a main dish (5), at least one petal (6) capable of concealing the main dish (5) in a closed position, and a trigger (7) configured to caus...
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WO/2013/123561A1 |
A frozen beverage device to convert a liquid beverage into a semi-frozen or frozen form has inner and outer walls forming at least one refrigerant cavity containing a refrigerant material with a freezing point below the freezing point of...
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WO/2013/126515A1 |
A product dispensing apparatus includes a first drawer assembly including a first drawer containing a first product; and one or more refrigerated cylinders that is operable to receive the first product; where the first drawer is selectiv...
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WO/2013/124193A1 |
A method for dispensing a frozen confection is provided the method comprising: providing a refrigerated, insulated chamber, which houses at least one container, containing a frozen confection at a temperature of -12°C or below; wherein ...
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WO/2013/120174A1 |
A canola protein product having a protein content of at least about 60 wt% (N x 6.25) d.b., preferably at least about 90 wt%, and consisting predominantly of 2S canola protein and derived from supernatant from a protein micellar mass set...
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WO/2013/122127A1 |
[Problem] To provide a cellulose composition which can be easily dispersed in an aqueous medium having a high salt concentration, and which, particularly when used in a food or drink having a high oil content, has a high dispersion stabi...
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WO/2013/121421A1 |
A novel system, machines and consumables, and method for preparation of cooled edible products from their ingredients, e.g. in a portioned amount constituting a defined number of servings which may be 1, 2, 3, etc. are provided. One exam...
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WO/2013/117281A1 |
An ice-containing product obtained by mixing two distinct phases comprising ice particles of different sizes is described. The product has improved organoleptic properties like texture and perception for the consumer. A process for prepa...
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WO/2013/117534A1 |
A mainstream frozen confectionery product with natural emulsifier and stabiliser is the object of the invention. The product has low protein content, high overrun and an optimized ratio between fat and protein which provides an improved ...
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WO/2013/116410A1 |
An apparatus and method for making frozen food products from a fruit puree, i.e. a flowable banana meat or a flowable blend of fruit meat and other edible ingredients. A composition that includes peeled bananas and at least one antioxida...
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WO/2013/115214A1 |
This invention inhibits the occurrence of flavor degradation in a food/beverage, including teas, in a transparent container due to light irradiation from sunlight, fluorescent lamps, and so forth. A food/beverage in a transparent contain...
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WO/2013/108912A1 |
[Problem] To provide a food preparation apparatus with which a plurality of food constituent materials can be prepared as if cooked by consumers, enabling food to be prepared in line with the preferences or tastes of consumers; and with ...
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WO/2013/106363A2 |
A low sugar, low cariogenic, low-laxation gelled confection having acceptable texture, stability, clarity, and flavor delivery, that contains a doctoring agent comprising sucromalt, inulin, brown rice syrup, or combinations thereof; eryt...
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WO/2013/092503A1 |
The present invention relates to a method of making a confectionery product, especially a frozen confection with a patterned coating, which comprises applying a liquid coating material to the surface of the confectionery product and allo...
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WO/2013/092495A1 |
The present invention relates to a frozen nutritional composition, which is drinkable at about –18°C and which comprises fucose. The present invention furthermore relates to a method of preparing such a frozen nutritional composition....
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WO/2013/092510A1 |
The present invention relates to a shelf-stable composition for the preparation of a frozen confection comprising : (i) a sweetening agent; (ii) a dairy fat; and (iii) one or more polysaccharide having a Dextrose Equivalent (DE) value of...
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WO/2013/096808A1 |
The disclosure shows a device and method for automating the cleaning/sanitizing of the water and ice making system on a blended ice machine. The method eliminates the need to disassemble the unit in order to gain system access points to ...
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WO/2013/087354A1 |
The present invention relates to aerated food products with enhanced foam stability comprising aggregated proteins in the form of mixtures of fibrils together with at least one other type or structure of aggregates such as worm-like aggr...
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WO/2013/087757A1 |
Disclosed is an edible coating, a food product coated with the coating and the method for manufacturing the food product. The coating comprises a first layer comprising first edible oil and a second layer comprising a hydrophobic edible ...
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WO/2013/083392A1 |
The present invention relates to edible coating composition, particularly to an edible coating composition for providing moisture barrier. It is an object of the present invention to provide an edible ice-cream cone coating composition. ...
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WO/2013/076060A1 |
A process for producing a frozen confectionery product is provided, the process comprising: preparing a mix containing a gelling agent and having a total solids content of from 20 to 45 wt%; filling the mix into a mould and allowing the ...
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WO/2013/075940A1 |
This invention relates to an emulsified food product and a process for preparing an emulsified food product. In particular, the invention relates a shelf-stable emulsified food product comprising: oil and/or fat, which contains at least ...
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WO/2013/068154A1 |
A process for producing a decorated coated frozen confection product, the process comprising the steps of: applying a layer of a coating material to a frozen confection; ink-jet printing a fat-based ink onto the coated frozen confection ...
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WO/2013/070834A1 |
A dual valve injector assembly having a base; a passageway in the base for receiving a food product; a first draw valve in communication with the passageway and a first spout, the first spout dispensing the food product at a first draw r...
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WO/2013/068426A1 |
There is provided a device for the aeration of food products comprising a mixing head having at least one set of rotor-stator combinations. Each rotor-stator combination comprises a rotor and a stator with complementary toothed rims whic...
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WO/2013/070450A1 |
A heat exchanger includes an inner tube extending longitudinally along a central axis and having an inner surface bounding a product chamber and an outer surface having a plurality of channels disposed at circumferentially spaced interva...
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WO/2013/064376A1 |
The present invention relates to a frozen confectionery product comprising a core consisting of a frozen confection, wherein the core is at least partially coated with a frozen flexible edible gel coating, said gel coating being provided...
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WO/2013/059023A1 |
The present invention relates to method for reformulating a frozen, food product to minimize growth of ice crystals.
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WO/2013/056102A1 |
Disclosed are methods and apparatus for forming frozen foam products, including edible products, using air or gases or gas mixtures having an average molecular weight larger than that of air, wherein the products contain bubbles having a...
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WO/2013/054308A2 |
Multipurpose professional kitchen machine (10), in particular for gastronomy/catering processes, but also for confectionary, ice-cream making and chocolate making processes, of the type comprising an upper inlet opening (13) for the ingr...
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WO/2013/050391A1 |
The apparatus for dispensing refrigerated products comprises at least one containment tank (2) mounted above a base body (6) and suitable to contain the product to be dispensed. Inside said tank (2) a mixing device suitable to perform th...
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WO/2013/050389A1 |
The apparatus for dispensing refrigerated products comprises at least one containment tank (2) mounted above a base body (6) and suitable to contain the product to be dispensed. Inside said tank (2) a mixing device suitable to perform th...
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WO/2013/050858A1 |
The present invention generally relates to the field of food technology and more preferably to the production of ice noodles in more hygienic ways by utilizing the means and ways such as pasteurization. Ice noodle is mixture of frozen st...
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WO/2013/050412A1 |
The present invention relates to a whipping agent comprising protein and emulsifier for aerated food products, such as for sorbet and sherbet applications. The present invention also relates to whipped food products such as sorbets and s...
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WO/2013/044049A1 |
The present invention relates generally to the field of beverages and beverage concentrates. In particular, the invention relates to a novel sugar-free beverage concentrate with fiber. In preferred embodiments, said beverage concentrate ...
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WO/2013/037884A1 |
The apparatus for preparing refrigerated products comprises, at the front zone of the containment tank (2) for the product, a dispensing device (10) for the product comprising a conveying member (11) of tubular shape applied axially to s...
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WO/2013/039110A1 |
A frozen dessert for which shape retention has been improved without adversely affecting other characteristics such as viscosity, texture or flavor is provided. The frozen desert is characterized by containing a plant-derived microfibrou...
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WO/2013/037882A1 |
The process for preparing refrigerated products provides to activate by means of the cooling device (4) of the apparatus a pasteurization cycle of milk introduced in the containment tank (2) for the product, by setting the value of ideal...
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WO/2013/037734A1 |
The present invention relates to a powdered soluble instant beverage mix suitable for preparing a spoonable beverage upon reconstitution with liquid, the beverage mix comprising at least one type of soluble beverage ingredient and a solu...
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WO/2013/037741A1 |
A process for producing a frozen confectionery product is provided, the process comprising: supplying a frozen confection to a nozzle which has an orifice having a non-circular cross-section; dispensing a filling comprising sauce and / o...
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WO/2013/037901A1 |
The apparatus for preparing refrigerated products comprises, at the front zone of the containment tank (2) for the product, a dispensing device (10) for the product comprising a conveying member (11) of tubular shape applied axially to s...
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WO/2013/030033A2 |
An apparatus for mixing frozen desserts comprising at least a mixing chamber 20 and a spindle 30 with driving means 40 for rotating said spindle 30, and where the mixing chamber 20 is made up of two main parts comprising a funnel 50 and ...
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WO/2013/030038A1 |
Method and device for ensuring continuous and hygienic operation of a mixing apparatus for mixing frozen desserts in a mixing chamber formed by a top chamber and a funnel brought together, and where a spindle with driving means is accomm...
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WO/2013/032314A1 |
The invention relates to the food-processing industry, particularly, to a method for manufacture and storage of honey-containing fruit and/or berry products. According to the invention, a fruit and/or berry juice and honey are mixed in t...
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WO/2013/033331A1 |
The disclosure provides a method for preparing a semi-solid beverage product that comprises propylene glycol to provide a beverage product that is semi-solid at a freezing temperature.
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WO/2013/030760A1 |
The invention relates to a method for producing a food material essentially consisting of isomalt, characterised in that it includes the steps of: extruding and melting the material by raising the temperature to 80ºC to 160ºC, preferab...
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WO/2013/030037A1 |
A spindle for mixing frozen desserts in a closed mixing chamber formed by a funnel and a top chamber, the spindle is accommodated in said top chamber with driver means for rotating the spindle, said spindle comprises an auger thread revo...
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WO/2012/062900A9 |
The present invention relates to the field of frozen yoghurt. In particular, the present invention provides frozen yoghurt compositions comprising non-replicating probiotic micro-organisms. These non-replicating probiotic micro-organisms...
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WO/2013/027729A1 |
An oil/fat composition containing at least 50% by mass of a diacylglycerol satisfying the following conditions: (1) the disaturated diacylglycerol (SS) content of said diacylglycerol is 20-92% by mass; (2) the monosaturated-monounsaturat...
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