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Patent Searching and Data


Matches 901 - 950 out of 10,379

Document Document Title
WO/2008/009617A1
A foamed delivery system having at least two components: a foam and an additive that is associated with, carried by or delivered by the foam. The foam is a stable foam that has a liquid matrix, gas bubbles and a structuring agent that fo...  
WO/2008/003325A2
The present invention concerns a freezer segment for a freezer of the type used for casting confectionery in moulds which are cooled for freezing and subsequently supplied with heat for a short period, whereafter stripping occurs. Coolin...  
WO/2008/004162A3
An ice-cream confectionery product, in the form of an emulsion which is liquid at ambient temperature and can be stored at ambient temperature in the liquid state when packaged in sterile packages, having a microcrystalline structure aft...  
WO/2008/003122A1
The present invention relates generally to frozen dairy products made with modified milk filled with vegetable oil that is preferably naturally high in monounsaturated fatty acids (MUFA). The invention further makes use of carbohydrates ...  
WO/2008/003325A3
The present invention concerns a freezer segment for a freezer of the type used for casting confectionery in moulds which are cooled for freezing and subsequently supplied with heat for a short period, whereafter stripping occurs. Coolin...  
WO/2008/004162A2
An ice-cream confectionery product, in the form of an emulsion which is liquid at ambient temperature and can be stored at ambient temperature in the liquid state when packaged in sterile packages, having a microcrystalline structure aft...  
WO/2008/003538A3
The present invention relates to frozen confectionery coatings which have a low amount of fat. In particular, it relates to the use of water-in-oil emulsion as low-fat coating for frozen confections.  
WO/2008/003538A2
The present invention relates to frozen confectionery coatings which have a low amount of fat. In particular, it relates to the use of water-in-oil emulsion as low-fat coating for frozen confections.  
WO/2008/003123A1
The present invention relates to a composition of a frozen dessert product and mixture for making the product, that comprises an amount of non fat milk solids, carbohydrates and high monounsaturated vegetable oil. The carbohydrates compr...  
WO/2008/001520A1
A front lid (2) of an ice confection producing device (1) has a main path (2c) for supplying outward an ice confection pushed out from a cooling cylinder (4) by a stirring blade (6) and also has a bypass (2d) branched from that portion o...  
WO/2007/147565A1
An edible packaging comprises at least a mechanically comparatively stable outer cone and a mechanically comparatively stable inner cone, a space that is at least partially filled with an edible filling material being formed between said...  
WO/2007/143835A1
A frozen confection having improved nutritional value namely improved protein, omega essential fatty acids, energy and mineral and vitamin levels. An improved method of manufacture of a frozen confection that is simplified and does not r...  
WO/2007/144132A2
A vegetable fat composition comprises glycerides, wherein the triglyceride content of the composition is: 6 to 20 % SSS, 5 to less than 20 % SUS, 5 to less than 25 % SSU, 10 to 39 % SU2 and at least 20 % U3, wherein S is a saturated fatt...  
WO/2007/144132A3
A vegetable fat composition comprises glycerides, wherein the triglyceride content of the composition is: 6 to 20 % SSS, 5 to less than 20 % SUS, 5 to less than 25 % SSU, 10 to 39 % SU2 and at least 20 % U3, wherein S is a saturated fatt...  
WO/2007/141110A1
A method and device for manufacturing a viscous or semisolid product. The device includes a versatile product holding tray for manufacturing or forming the product. This tray is a polygonal member that includes a top surface for receivin...  
WO/2007/140589A1
The present invention provides a novel feedstock and method of feeding dairy cows. Milk products derived from cows fed the feedstock are also encompassed. Milk comprising at least 0.3% DHA as a percent of total milk fatty acids and food ...  
WO/2007/137982A2
The present invention provides frozen confections having an overrun of less than 30% and comprising by weight of the frozen confection: at least 0.2% calcium, at most 17% free sugars, and from 0.1 to 20% fat which contains less than 20% ...  
WO/2007/137982A3
The present invention provides frozen confections having an overrun of less than 30% and comprising by weight of the frozen confection: at least 0.2% calcium, at most 17% free sugars, and from 0.1 to 20% fat which contains less than 20% ...  
WO/2007/138432A1
Device for ice cream distributor in cooled windows and similar, fit to prevent the ice cream melting in the outlet area, comprises at least a duct with an outlet hole and control means of the ice cream flow. In the outlet duct (2) is ins...  
WO/2007/135308A1
Method for cooling a product, all or part of the cooling being carried out by contact of the product with a cryogenic fluid, characterized in that the cryogenic fluid is a mixture of carbon dioxide snow (CO2) and liquid nitrogen.  
WO/2007/136802A3
An edible frozen novelty having an ice cream or ice based product which may have an icing, glaze or other coating that can be colored with an image or that is manufactured with an edible ink outline of an image that is suitable for color...  
WO/2007/137016A3
A beverage bottle closure includes a cap, a cover, and a confection. The cap attaches to a beverage bottle and has a nub extending therefrom. The confection is molded onto at least a portion of the nub or stem member of the cap. The conf...  
WO/2007/136375A3
A package assembly for a multi-layer center-filled chewing gum is disclosed. The package assembly supports individual gum pieces that have a center surrounded by a gum region. The gum region may include a gum base. Optionally, the indivi...  
WO/2007/135130A1
The invention relates to a method for operating a container (3) that is suitable for freezing the content (13) thereof as well as an ice cream maker (1). Peltier elements (16) which are actively cooled on the hot side thereof by means of...  
WO/2007/132448A3
The present invention discloses a storage device that includes a stick handle that is coupled to an aliment and a housing designed to accommodate an item. The housing includes an opening that enables a user of the aliment to take out the...  
WO/2007/128826A1
A method for preparing a pasteurized frozen dessert comprises the steps of: - mixing unpasteurized ingredients for the frozen dessert, the ingredients comprising water, - cooling the unpressurized mix, - pressurizing the mix together wit...  
WO/2007/130079A1
An electronic receiver for decoding data encoded into light is described. The light is received at an ultra-small resonant structure. The resonant structure generates an electric field in response to the incident light. An electron beam ...  
WO/2007/128658A1
Process for moulding a frozen edible product wherein a mould cavity is filled with the frozen edible product through an opening, the surface of the mould cavity being at a temperature in the AFT range or below, the frozen edible product ...  
WO/2007/128625A1
The present invention relates to frozen desserts which can be free of additives. It also pertains to a process for the manufacture of such frozen dessert comprising the step of fermenting milk proteins with micro-organisms yielding heter...  
WO/2007/128786A1
An apparatus is provided for rapid and spectacular preparation of a frozen dessert by evaporation of an aqueous substance. The apparatus comprises a vacuum chamber for accommodation of a container for the frozen dessert and having a firs...  
WO/2007/126162A1
Because of containing too much sugar, currently available jams merely show marked sweetness. To overcome this problem, it is intended to produce a vinegar jam, which has a deep and rich flavor, is body-friendly due to low sugar content a...  
WO/2007/121967A3
The invention relates to a device for dispensing ice cream, in particular in the form of spaghetti ice cream, comprising a plunger which can be displaced in a pot-shaped storage reservoir. The ice cream located in the storage reservoir i...  
WO/2007/121967A2
The invention relates to a device for dispensing ice cream, in particular in the form of spaghetti ice cream, comprising a plunger which can be displaced in a pot-shaped storage reservoir. The ice cream located in the storage reservoir i...  
WO/2007/112504A1
A base composition for ice confection comprising at least one insoluble fiber, at least one soluble fiber, at least one emulsifier and at least one stabiliser.  
WO/2007/113257A1
The present invention relates to a method for producing ice cream with a phospholipase.  
WO/2007/110181A2
The present invention relates to nutritionally balanced frozen desserts, in particular to pasteurised frozen dessert having a high protein content and to a method for manufacturing them. Whey protein micelles, concentrates thereof and/or...  
WO/2007/110182A3
The present invention relates to nutritionally balanced frozen desserts, in particular to pasteurised frozen dessert having a high protein content and to a method for manufacturing them. Whey protein micelles, concentrates thereof and/or...  
WO/2007/110115A1
The present invention relates to a food composition comprising at least one natural and/or artificial sugar that is present in said composition at a suprathreshold concentration, characterized in that said food composition further compri...  
WO/2007/110181A3
The present invention relates to nutritionally balanced frozen desserts, in particular to pasteurised frozen dessert having a high protein content and to a method for manufacturing them. Whey protein micelles, concentrates thereof and/or...  
WO/2007/111536A1
The invention relates to a method for producing a composite shaped confectionery consisting in filling the pans which are suitable to receive confectionery components and embodied in such a way that the shaped parts are provided with com...  
WO/2007/108136A1
A frozen substance softening device with a compact structure and frozen substance softening method capable of reliably softening a frozen substance in a bag-like container. The frozen substance softening device (10) has a pair of first f...  
WO/2007/099419A1
The present invention relates to a process for the manufacture of a frozen dessert, comprising the successive steps consisting in: (a) freezing an industrial milk composition comprising from 6 to 45% by weight of dry matter and fermented...  
WO/2007/100321A1
The invention is directed toward a frozen, aerated dairy product, such as an ice cream, having a pH below 6.0 and methods for preparing such products.  
WO/2007/091067A3
An apparatus and method for producing an ice slurry for use as a refrigerant employs a freeze chamber (34) for receiving a refrigerant solution such that, in use, liquid freezes out of the refrigerant solution to form frozen particles on...  
WO/2007/091062A1
An apparatus and method for producing a frozen beverage employs a freeze chamber (134) for receiving a beverage solution such that, in use, liquid freezes out of the beverage solution to form frozen particles on a curved internal circumf...  
WO/2007/091067A2
An apparatus and method for producing an ice slurry for use as a refrigerant employs a freeze chamber (34) for receiving a refrigerant solution such that, in use, liquid freezes out of the refrigerant solution to form frozen particles on...  
WO/2007/087968A1
An aerated composition having an overrun of at least 10% and comprising water and an emulsified fat phase wherein at least 50% of the fat is liquid at 5°C is provided, characterized in that the composition comprises hydrophobin. An aera...  
WO/2007/087967A1
A product comprising a container which contains an aerated composition is provided, the container having a dispensing aperture through which the aerated composition can be dispensed, characterized in that the aerated composition comprise...  
WO/2007/086748A2
One aspect of the present invention relates to an aerated food product, such as ice cream, comprising at least 0.5 wt.% of fat and at least 30 wt.% of water, said fat being characterised by the following solid fat profile: 30% < N10 < 80...  
WO/2007/086748A3
One aspect of the present invention relates to an aerated food product, such as ice cream, comprising at least 0.5 wt.% of fat and at least 30 wt.% of water, said fat being characterised by the following solid fat profile: 30% < N10 < 80...  

Matches 901 - 950 out of 10,379