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Patent Searching and Data


Matches 951 - 1,000 out of 10,430

Document Document Title
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...  
WO/2007/082507A3
The invention relates to a method for obtaining a vegetable protein fraction, in particular for producing vegetable ice cream, wherein vegetable parts are added to water or to an aqueous solution in order to detach and/or disperse vegeta...  
WO/2007/082507A2
The invention relates to a method for obtaining a vegetable protein fraction, in particular for producing vegetable ice cream, wherein vegetable parts are added to water or to an aqueous solution in order to detach and/or disperse vegeta...  
WO/2007/080026A1
The invention relates to a process for making a frozen confectionery product comprising the steps of: a) Providing a mould with a closed and an opened end in a refrigerated environment, b) Filling said mould with a liquid mix to form a s...  
WO/2007/071405A1
An aerated food product comprising at least 0.05 wt%, and preferably at most 50 wt%, of hydrophobic denatured protein particles whereby at least 50% of the number of said protein particles have in a hydrated state a diameter of more than...  
WO/2007/072184A2
The present invention relates to a process for the manufacture of a frozen dessert, comprising the successive steps consisting in: (a) freezing a mixture containing a fruit puree and/or juice, yoghurt and optionally added sugars and/or o...  
WO/2007/072184A3
The present invention relates to a process for the manufacture of a frozen dessert, comprising the successive steps consisting in: (a) freezing a mixture containing a fruit puree and/or juice, yoghurt and optionally added sugars and/or o...  
WO/2007/071326A1
Process for Producing a Frozen Aerated Confection A frozen aerated confection comprising an ice structuring protein (ISP) and a hydrophobin is provided.  
WO/2007/072187A3
The present invention relates to a frozen composition based on yoghurt and fruit, containing: one or more fruits in pureed and/or juice form, representing from 30 to 49% or from 49.1 to 220% of the total weight of the composition, as fru...  
WO/2007/071037A1
A protein-fortified frozen dessert formulation and the process for making it are described. In particular, a sweet mix of 10-20% w/w sugar, 0-10% w/w flavouring, 0-20% w/w fat, 10-15% w/w milk solids, 0-11% w/w protein and 50-65% w/w wat...  
WO/2007/072187A2
The present invention relates to a frozen composition based on yoghurt and fruit, containing: one or more fruits in pureed and/or juice form, representing from 30 to 49% or from 49.1 to 220% of the total weight of the composition, as fru...  
WO/2007/068346A1
An ice confection is provided, having a total solids content of from 15 to 30% by weight of the ice confection and total sugar in an amount of less than 17% by weight of the ice confection, characterised in that the ice confection compri...  
WO2006127604A8
The present invention relates to confectionery compositions a portion including cooked saccharide, a second component including an elastomeric material and food acids.  
WO/2007/068777A1
The invention relates to a rotary machine for filling containers with ice cream and other substances. The inventive machine includes an upper plate (1) in which the containers (3) are housed and which is connected to a lower plate (4) by...  
WO/2007/063084A1
The present invention discloses a fat substitute comprising at least one n-alkenyl succinate starch and at least one polyol for use in bakery products. Biscuits, cakes, yeast leavened dough based bakery products, fat-fillings and dressin...  
WO/2007/064740A3
Disclosed herein is a reduced calorie frozen beverage and a syrup used for producing the same from a mechanical dispenser. The reduced calorie beverage of the invention provides enhanced taste and can be produced in low sodium and very l...  
WO/2007/064740A2
Disclosed herein is a reduced calorie frozen beverage and a syrup used for producing the same from a mechanical dispenser. The reduced calorie beverage of the invention provides enhanced taste and can be produced in low sodium and very l...  
WO/2007/065076A3
Sugar free aerated confections comprising water, hydrogenated starch hydrolysate, hydrogenated saccharide, sugar alcohol, whipping agent and an ionic bridge having one or more metal salts. Also, processes for making the sugar free aerate...  
WO2006037601A9
A packaged frozen confection product comprising: a frozen confection item; a holder-stick for supporting the frozen confection item fixed to the frozen confection item; in combination with: a handle element rotatably attachable to the ho...  
WO/2007/054752A1
The invention relates to a process for producing ice of gel consistency from a water-based liquid with a dissolved gas content via decreasing its freezing point. According to the process a gas, preferably a non-oxidant gas, and a water-b...  
WO/2007/052031A3
The present invention provides an apparatus for dispensing a beverage, the beverage comprising a liquid-beverage portion and a frozen- beverage portion. The apparatus comprises means for dispensing into a receptacle the liquid beverage p...  
WO/2007/052031A2
The present invention provides an apparatus for dispensing a beverage, the beverage comprising a liquid-beverage portion and a frozen- beverage portion. The apparatus comprises means for dispensing into a receptacle the liquid beverage p...  
WO/2007/049116A1
An equipment for the preparation of food products provided with a double- walled process tank, characterized by the fact that the upper the operating unit, including a removable process tank (3; 3') with a interstice (4; 4') provided wit...  
WO/2007/045516A1
A piston pump (1) for creamy food products has a cylinder (2) having a shell (4) extending about a longitudinal axis (Al) ; and a piston (3) movable back and forth inside the cylinder (2) and along the longitudinal axis (Al) to draw a cr...  
WO/2007/047895A2
Lower process viscosity methods for the production of frozen products are disclosed. The methods can be used to prepare frozen desserts, such as ice cream, that have outstanding sensory properties and reduced fat content. This is especia...  

Matches 951 - 1,000 out of 10,430