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Matches 51 - 100 out of 10,099

Document Document Title
WO/2017/109596A1
The present invention concerns machinery (1) for the processing of ice cream (100) and comprising: - An inlet (30) and a collection, chamber (40); - A processing chamber (40) adapted to receive the ice cream product (100) and delimited b...  
WO/2017/104684A1
The present invention provides a method for manufacturing ice creams containing solid or paste-like ingredients by discharging fluid ingredients and cooled cream from nozzles into a container, the method being characterized in that: a no...  
WO/2017/097542A1
The present invention relates to a frozen confection mix comprising 9 to 13,5 wt. % added sugar, below 8,5 wt. % fat, protein and emulsifier, and having a total solid content between 35% to 41,5%; wherein the frozen confection mix has a ...  
WO/2017/093084A1
The present invention provides a process for the manufacture of frozen gas hydrates, the process comprising passing a liquid aqueous phase over a heat exchanger surface under an atmosphere of a pressurised water-soluble gas, characterise...  
WO/2017/093005A1
The present invention relates to a non-dairy frozen confection comprising 30 to 60 wt. % of coconut cream based on the total weight of the frozen confection, 20 to 30 wt. % of the coconut cream being fat and the coconut cream having a to...  
WO/2017/093309A1
The present invention relates to amorphous porous particles comprising sugar,a bulking agent and surfactant, having a closed porosity of between 20 to 60%. Further aspects of the invention relate to a food product comprising the amorphou...  
WO/2017/093302A1
The present invention relates to amorphous porous particles comprising sugar,a bulking 940 agent and surfactant, having a closed porosity of between 20 to 60% a sphericity of at least between 0.8 and 1. In a further aspect the present in...  
WO/2017/089165A1
The present invention relates to abarrier coating composition for coating frozen confection, comprising, expressed in weight % based on the total weight of the coating, 40-60 wt.% of a fat or fat blend, preferably 45-55 wt.%, said fat or...  
WO/2017/089166A1
The invention relates to a dipping or enrobing coating composition for coating frozen confection, comprising, expressed in weight % based on the total weight of the coating, 30 –75 wt.% of a single fat, preferably 40-65 wt.%, said fat ...  
WO/2017/084831A1
The invention relates to a method for producing a drink, where fresh fruit (1) and/or vegetables (2) are pureed in a mixer (3) and the pureed fruit and/or vegetables is shaped into pellets (7) and deep-frozen. The customer may then, at a...  
WO/2017/087970A2
One variation of a method for preparing a frozen food product includes: following insertion of a vessel into a receiver: activating a cooling element thermally coupled to the receiver; transitioning a rotary motor from rest to a first ta...  
WO/2017/087970A3
One variation of a method for preparing a frozen food product includes: following insertion of a vessel into a receiver: activating a cooling element thermally coupled to the receiver; transitioning a rotary motor from rest to a first ta...  
WO/2017/075008A1
The present invention relates to a stable emulsion of an aqueous phase in a lipid phase wherein non-fatty cocoa solids and/or non-fatty milk solids are present in the lipid phase. The present invention further relates to a process for ma...  
WO/2017/073720A1
The present invention addresses the problem of providing a deterioration-odor masking agent and a deterioration-odor masking method for effectively masking the deterioration odor of dairy products. This problem is solved by means of a ma...  
WO/2017/060859A1
The present invention relates to a process for freezing fruit and vegetable juices, comprising at least the steps of predisposing at least a freezing machine (1 ) in form of flakes (10) of liquid substances, comprising at least a contain...  
WO/2017/055519A1
The invention relates to a method of manufacturing a frozen confection comprising providing a frozen confection to be coated, providing a liquid coating composition which comprises less than 25% of saturated fatty acids and which solidif...  
WO/2017/056015A1
The apparatus for preparing and dispensing food products comprises at least one containment tank (2) predisposed to contain the product to be prepared and mounted on a base body (10) which is closed at the front by a panel (12) of transp...  
WO/2017/055406A1
The present invention relates to a cutting arrangement for an ice cream machine, an ice cream machine comprising a cutting arrangement and a method for cutting ice cream using a cutting arrangement. The cutting arrangement comprises a cu...  
WO/2017/057718A1
The present invention provides a food and drink product in which a combination of two or more types of poorly digestible compounds are mixed. The present invention also provides a colonic-hydrogen-gas-producing agent containing a combina...  
WO/2017/055520A1
The invention relates to a composition for coating a frozen confection, the composition comprising, expressed in weight % based on the total weight of the coating, 30 to 80 wt% of fat, which comprises a fat blend of hard fat and liquid o...  
WO/2017/053590A1
Mechanisms and methods for producing a baked or fried cake product are disclosed herein that include: a mold, wherein the mold comprises a top half, a bottom half and an end opening and wherein the mold is designed to hold a raw dough or...  
WO/2017/045042A1
The present abstract relates to a utility model for a robotic arm (1), which pertains to the field of components for use in automation systems and comprises: a column (2); a screw-type lifting mechanism (10), mounted on the column (2); a...  
WO/2017/037112A1
This invention relates to a low calorie frozen unaerated confection. In a first aspect of the invention, a frozen unaerated confection is provided, the frozen unaerated confection comprising: (a) A mixture of non-digestible, non-flatous ...  
WO/2017/037111A1
This invention relates to a low calorie frozen aerated confection. In a first aspect of the invention, a frozen aerated confection is provided, the frozen aerated confection comprising: (a) A mixture of non-digestible, non-flatous polysa...  
WO/2017/039008A1
The purpose of the present invention is to provide a means for improving or maintaining physical properties of a substance (particularly a composition) (e.g., a food). The purpose can be achieved by a foam-containing composition containi...  
WO/2017/033850A1
Provided is a flavor improving agent for food and beverages that have a powdered green tea flavor, with which the sweetness inherent to powdered green tea and the richness of high-quality powdered green tea can be imparted by adding a sm...  
WO/2017/030861A1
Systems, apparatuses, and methods for making a frozen beverage are disclosed. In the systems, a mixing stage mixes water and syrup to form a mixture. An ingredient flow path upstream the mixing stage feeds the water and syrup to the mixi...  
WO/2017/025422A1
The present invention relates to an application assembly for applying coating onto confectionary products comprising a housing (5) comprising a product coating void (6) for receiving the confectionery product (9) to be coated, at least o...  
WO/2017/025865A1
The apparatus for preparing and dispensing hot beverages comprises at least one containment tank (2) predisposed to contain the product to be prepared. Inside the tank (2) a mixing device (3) predisposed to determine the continuous circu...  
WO/2017/021084A1
The present invention relates to a protein free caramel composition for frozen confection comprising 15% to 25 wt. % of crystallized sugar, 4% to 9 wt. % of dextrose, 10% to 15 wt. % of non-digestible carbohydrates, and 0% to 0,2 wt. % o...  
WO/2017/021925A1
The method for preparing refrigerated products provides to control the solidity of a product being prepared inside a containment tank (2) of said product, until reaching a predetermined solidity, and to measure the temperature of the sam...  
WO/2017/013638A1
The present invention provides novel non-diary frozen desserts and methods of preparation thereof, the method including forming a first mixture by mixing water and stabilizer, mixing ingredients with the first mixture to form a light mix...  
WO/2017/012844A1
A filling head comprising: a housing having a lower nozzle exit, a first material inlet, a second material inlet and a reciprocatable piston movable within the housing; the piston having a) an outer wall and upper and lower ends; b) a fi...  
WO2017010842A1
An ice cream container according to an embodiment of the present invention is an ice cream container having an inner space, in which ice cream can be stored, formed by coupling between a container portion and a cap portion, the ice cream...  
WO/2017/005931A1
The present invention provides an emulsifier composition comprising: (i) propylene glycol monoester; and (ii) an ionic emulsifier selected from: (a) diacetyl tartaric acid ester of mono- and diglycerides, (b) a salt of behenic acid, (c) ...  
WO/2017/006221A1
Iced dessert of Ice cream composition prepared using natural components and thickeners, using a combination of maltodextrin, acacia gum, inulin, tara gum and guar gum. That combination is blended at a level of 1.2% with 30% of a liquid s...  
WO/2017/007894A1
The present invention relates to a frozen confection comprising a stabilizer and at most 6 wt% fat relative to the total weight of the confection, wherein the stabilizer contains an emulsifier and a citrus fiber wherein the emulsifier an...  
WO/2017/001373A1
The invention relates to a frozen dessert, in particular a frozen dessert comprising a deformable container coated on the interior surface with a first solid fat-based edible composition to provide a shell, which shell is filled with a f...  
WO/2017/001265A1
A frozen confection which need not include any ingredients of animal origin, such as milk ingredients, and yet which provides the indulgent sensory experience of ice cream. The experience is reflected in excellent texture, mouth feel and...  
WO/2017/001266A1
A frozen confection which contains low amounts of protein and which minimizes ingredients of animal origin, such as milk ingredients. The confection provides the sensory experience of ice cream. The experience is reflected in texture, mo...  
WO/2017/001372A1
The invention relates to a frozen dessert, in particular a frozen dessert comprising a deformable container coated on the interior surface with a first solid fat-based edible composition to provide a shell, which shell is filled with a f...  
WO/2017/001267A1
A frozen confection which is essentially free of ingredients of animal origin, such as milk ingredients, yet which includes good quality protein. Notwithstanding the minimized or absent animal derived ingredients, the product provides th...  
WO/2016/207102A1
A process for filling a container with a first frozen confection material encapsulating a second confection material, the process involving the use of a filling head; the filling head comprising: a housing having a nozzle exit, a lower f...  
WO/2016/202920A1
The invention relates to an ice cream machine having a filling zone and an emptying zone. The ice cream machine comprises a rotatable unit having a radial extension, a mould for receiving ice cream, the mould being arranged to rotate wit...  
WO/2016/201698A1
A yogurt-based coating composition is provided for coating frozen foods with an exterior layer. The said composition comprises from about 45%to about 54% by weight of an oil having a melting point of from about 25℃ to about 35℃, ...  
WO/2016/202267A1
A frozen dessert comprising a stabilizer composition comprised of non-coprocessed colloidal microcrystalline cellulose and konjac wherein the weight ratio of colloidal microcrystalline cellulose to konjac is from 4:6 to 1:9. Such frozen ...  
WO/2016/202921A1
The invention relates to a method for producing an ice cream product with an ice cream machine having an extrusion nozzle and a cutting tool. The method comprises the steps of providing an ice cream mixture, extruding the ice cream mixtu...  
WO/2016/195953A1
A method of processing a chilled food product includes providing a product in a storage container, wherein the product has a frozen portion and a non-frozen portion in the storage container, and the frozen portion has a granular size. Th...  
WO/2016/188870A1
Disclosed is an apparatus (1) for dispensing a frozen confection, the apparatus comprising: a chamber (2) which houses at least one container (3) suitable for containing a frozen confection. The container (3) comprises a product outlet (...  
WO/2016/182594A1
A device for multi-serving capacity ice cream bar includes ice cream bar molds, a canister that receives the ice cream bar molds, a freezing fluid medium filled in the canister, an agitating device that agitates the freezing fluid medium...  

Matches 51 - 100 out of 10,099