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WO/2006/067123A9 |
For producing an aerated confectionery mass, a raw confectionery mass is fed at a feed rate from a supply (10, 12) to an aeration unit (18) for introducing gas into the confectionery mass and wherein the aerated confectionery mass is fed...
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WO/2010/098850A1 |
The present invention relates generally to a system and method of removing or at least minimizing carry over (102) along food contact surfaces of a food processing and dispensing system. Specifically, data including color information rel...
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WO/2010/098855A2 |
The invention provides a technique for enhancing food product overrun. Specifically, the illustrative embodiment of the present invention provides a system having a base mix input assembly and a base mix delivery assembly. The input asse...
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WO/2010/099196A1 |
Food processing apparati including magnetic drives are described herein. According to one exemplary embodiment, a food processing apparatus may include a motor having a motor shaft, a rotor rotatably mounted on the motor shaft, and a sta...
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WO/2010/094398A2 |
The present invention relates to a food grade colouring agent for the preparation of coloured ice cubes, wherein the colouring agent comprises dried red cabbage, to a method for the preparation of the colouring agent, comprising the step...
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WO/2010/092091A1 |
The present invention relates to frozen aerated products including products manufactured by low-temperature extrusion with superior creaminess. In particular, the invention is concerned with a partially coagulated protein system induced ...
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WO/2010/082185A1 |
An apparatus for preparing and dispensing a flavored ice beverage and a method of using thereof. The apparatus includes at least one container for holding flavor ingredients, a blending unit including a blender container and a blending m...
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WO/2010/083045A1 |
A frozen comestible maker (10) suitable for home use includes single or multiple molding cavities (23) for forming frozen comestibles (92, 94), a heat exchanger (37) for maximizing the heat transfer away from the fluid that is being froz...
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WO/2010/077698A1 |
An integrated beverage blending system comprising: a controller for menu selection; an ice portion control module; an ingredient module; a dispensing apparatus in communication with the ice portion control module and the ingredient modul...
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WO/2010/072481A1 |
A composition for coating a frozen confection is provided, the composition comprising from 63 to 70 wt% of a fat component comprising: 70 to 95 wt% of a palm oil fraction or blend of fractions which contains at most 8 wt% of S3 triglycer...
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WO/2010/073467A1 |
A pump (10) for a mixture of liquid and gas, the pump (10) introducing therein the liquid and the gas and discharging the introduced liquid and gas. The pump (10) comprises: a cylinder (31) provided with a mixing chamber (37) having con...
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WO/2010/074578A1 |
The present invention relates to a device for cooling and/or healing a part of the human or animal body, comprising a container for containing a cooling element, which container is adapted for placing on or in the body, wherein the devic...
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WO/2010/069727A1 |
The present invention relates to stable frozen aerated products manufactured by low-temperature extrusion. In particular, the invention is concerned with a stabiliser system comprising native starch which can be used to impart stability ...
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WO/2010/069770A1 |
A method for producing an edible composite of gas hydrate and ice is provided, the method comprising the steps of contacting an aqueous solution with carbon dioxide or nitrous oxide at a sufficiently high pressure to form a gas hydrate, ...
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WO/2010/069769A1 |
A method of producing an edible composite of gas hydrate and ice is provided, using an extruder (1) comprising a barrel (3) having an inlet (9) and an exit (11) and provided with cooling means (5), the method comprising: feeding an aqueo...
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WO/2010/066542A1 |
A frozen aerated confection is provided, the confection comprising at least 0.2 wt% free β-casein, wherein the free β-casein constitutes more than 45% of the total β-casein present in the frozen confection; and containing a population...
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WO/2010/063541A2 |
Provided is a depositor module capable of dispensing a wide range of liquid foods having different dispensing specifications. The depositor module is adapted to draw liquid food from a pressurized product manifold or a hopper and dispens...
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WO/2010/063542A1 |
Provided is a liquid food dispensing apparatus capable of dispensing a wide range of liquid foods having different fluid properties and dispensing specifications. The dispensing apparatus has a modular construction that allows it to be c...
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WO/2010/064270A2 |
An improved refrigerated exhibitor (1) is described, for storing and exhibiting for sale ice-creamscontained in cups (5)t temperatures lower than O0C, comprising at least one exhibiting room (3) and at least one refrigerating system equi...
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WO/2010/064042A2 |
Blended beverage A frozen or semi-frozen ingredient is pre-packed in a drinks vessel at a packing location. The pre-packed drinks vessel is then transported to a dispensing location remote from said packing location. Liquid is poured int...
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WO/2010/063572A1 |
The present invention relates to a frozen confectionery product (1, 20) having a conical shape and comprising a core filling consisting of a first component (9, 22) being coextruded with a second component (4, 23), said second component ...
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WO/2010/061932A1 |
Disclosed is a cariostatic food. The food comprises: (1) (i) a phosphorylated saccharide calcium salt, or (ii) a combination of a phosphorylated saccharide salt other than a phosphorylated saccharide calcium salt or a phosphorylated sac...
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WO/2010/059689A2 |
The present invention relates to the field of isolation of enveloped virus-based virus- like particles (VLPs) free of infectious agents. In preferred examples, the field includes methods of inactivation of infectious agents that do not a...
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WO/2010/055150A1 |
The present invention relates to a pipe-closing apparatus of a machine (1) which is suitable for processing foodstuff mixtures, comprising a throttling valve (20) which is arranged in a pipeline (10) and has a closing element (21) which ...
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WO/2010/052085A1 |
The present invention relates to composite frozen confectioneries providing an enhanced refreshing sensation upon consumption, said confectioneries comprising a soft core of aerated ice confection preferably comprising a refreshing block...
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WO/2010/049955A1 |
An equipment for preparing, exposing and retailing foodstuffs subjected to thermal treatments comprising a not removable cylindrical receptacle (1), at least one removable impeller (10), at least one drive shaft (3) for the impeller and ...
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WO/2010/049884A1 |
The present invention relates to the flavours industry. More particularly, it relates to an oil-in-water emulsion comprising a stabilizing agent comprising an oil soluble flavouring compound and the use of such an emulsion in flavoured p...
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WO/2010/049956A1 |
The invention refers to a method and an equipment for producing, exposing and extemporaneously retailing foodstuffs subjected to thermal treatment and mixing or stirring, particularly of Italian ice cream or similar, having several flavo...
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WO/2010/046245A1 |
A frozen confection comprising from 1 to 15 wt% of cereal meal particles having a size of from 0.1 to 1.0 mm and from 5 to 25 wt% of sweeteners is provided. A process for manufacturing the frozen confection is also provided, the process ...
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WO/2010/046171A1 |
The invention provides a method of making a frozen beverage by arranging a frozen confection in a container with the frozen confection having a three-dimensional shape with a surface area to volume ratio higher than the same volume of fr...
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WO/2010/043493A1 |
A process for producing a frozen confectionery product is provided, the process comprising: extruding a frozen confection from a nozzle; and cutting the extruded frozen confection with an iris cutter; characterised in that the iris cutte...
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WO/2010/040744A2 |
An automatic machine (1a, 1b) for preparing slushes, ice creams, milkshakes and/or the like, comprising a container body (2, 14) adapted to contain at least one frozen tablet of slush, ice cream, milkshake and/or the like, provided with ...
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WO/2010/024558A2 |
Disclosed is a method for preparing low-fat ice cream, comprising a step wherein rice is homogenized and dried to reduce its moisture content to 20 wt% or less, and 100 parts by weight of cooked rice that has been crushed to reach the av...
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WO/2010/022721A2 |
The object of the invention is to use sage flour and sage extract produced from common sage, Salvia officinalis, to a greater extent in the food industry in order to exploit novel flavour notes and simultaneously also the health-promotin...
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WO/2010/020576A1 |
The present invention relates to a composite food product characterized in that it comprises in combination: (i) an outer shell made of a jellified composition, (ii) at least one edible inclusion made of : - a fermented or non-fermented ...
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WO/2010/019215A1 |
An apparatus and method of flash freezing a coffee-based liquid into small beads and then packaging the beads for consumers is disclosed. The beads are stored in a conventional freezer until desired and then reconstituted into a coffee b...
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WO/2010/019214A1 |
An apparatus and method of flash freezing a coffee-based liquid into small beads and then packaging the beads for consumers is disclosed. The beads are stored in a conventional freezer until desired and then reconstituted into a coffee b...
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WO/2010/016758A1 |
The invention relates to a device for dosing a cooling medium, in particular for the purpose of cooling drinks. The device comprises at least one cooling medium supply container (4) for holding at least one liquid cooling medium with a b...
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WO/2010/012514A1 |
The present invention relates to frozen confectionery product having a protein content of at least 6 wt%, a fat content of at most 8 wt%, an overrun of at least 50% and comprising emulsifiers in an amount of 0.35 to 0.45 wt%. It also rel...
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WO/2010/009419A1 |
A composition and method of making frozen pellets made with juice includes a composition having at least about 50 weight equivalents of juice and a multipart stabilizer that acts as a gelling agent and a viscosifying agent. Frozen pellet...
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WO/2010/007280A2 |
The subject of the invention is a method for shaping at least one food product by cryoextrusion, the extruder being provided with a double-walled jacket surrounding the extrusion screw and through which jacket a coolant flows, this jacke...
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WO/2010/003739A2 |
A process for manufacturing frozen aerated confectionery products is provided, the process comprising; providing two rollers wherein each roller has a multiplicity of open cavities on its surface and wherein the rollers are aligned so th...
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WO/2010/001424A1 |
A method for production of confectionery products comprises stages of predisposing a wafer (101) on a rotatable carousel (2), at least partially filling the wafer (101) with a liquid or semiliquid food product (102, 103); packing the fil...
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WO/2009/150016A1 |
A description is given of a carton (10) for producing a soft-ice mixture or the like which is frozen into a block. The carton has a circular base (12). Extending from the base (12) to an opening of the carton (10) is a lateral surface (1...
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WO/2009/141792A1 |
A vending machine (1) for automatic delivery of a frozen food product (2) from which producing a sweet ice cream or similar, comprises tank means (4, 14) for containing at least a substance (L1LV) substantially liquid, and ultrasonic neb...
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WO/2009/136474A1 |
To provide a beverage dispenser capable of appropriately and smoothly supplying a carbonated beverage as a supercooled beverage. According to the present invention, there is disclosed a beverage dispenser including a carbonator 51 for ma...
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WO/2009/137838A1 |
This disclosure pertains to a sweetener containing a high intensity sweetener and a taste modifying composition. In another aspect of the invention is a sweetener containing a high intensity sweetener, a taste modifying composition and a...
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WO/2009/133067A1 |
The present invention relates to an ice cream comprising a cocoa powder, and in particular to an ice cream comprising up to 15 wt% of a soluble cocoa powder, wherein said cocoa powder has a solubility in water of at least 50% at a temper...
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WO/2009/124823A2 |
A process for preparing aerated ice confection particles by manufacturing an aerated ice confection in a mass; further freezing the mass cryogenically to a temperature close to the glass transition temperature (Tg) of the aerated ice con...
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WO/2009/124821A2 |
A process for preparing ice containing particles by preparing a liquid formulation that includes water, a glass transition temperature (Tg) elevating agent, a sweetener and a surfactant so that the formulation has a Tg of -5°C to -15°C...
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