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WO/2022/205902A1 |
An ice cream machine for controlling a rotating speed of a stirring motor of an ice cream machine based on a temperature and a forming degree, and a control method therefor. The ice cream machine further comprises a control system; the c...
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WO/2022/200464A1 |
An ice cream extrusion system (100) comprising a manifold unit (102) and a nozzle unit (104), the manifold unit (102) comprising two manifolds (105, 107) having a respective inlet (106, 108) that branches into a respective set of flow pa...
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WO/2022/200823A1 |
Methods of making a homogenized and pasteurized mix for making low overrun ice cream are disclosed. The methods include a high-pressure homogenization step and/or a high temperature pasteurization step to improve creaminess and/or melt r...
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WO/2022/204134A1 |
A multi-function food processing apparatus comprises a base unit comprising an electric motor that drives one or more food processing interchangeable components, the one or more food processing interchangeable components comprising each ...
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WO/2022/198136A1 |
A cone dispensing apparatus a control system for monitoring and controlling the various components of the apparatus. The dispensing apparatus can include a first cam and a second cam, wherein the first cam and second cam are positioned p...
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WO/2022/187923A1 |
The present patent of invention relates to a novel ice lolly mould stripping machine and a mould used therein, pertaining to the technical field of accessories for the ice cream industry, and relates more particularly to a mould strippin...
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WO/2022/191723A2 |
The present invention relates to a frozen food product, a natural stabilizer, a method for producing a frozen food product, and a sieve system for forming beads of frozen food products. More specifically, the solution concerns cryogenic,...
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WO/2022/189820A1 |
Mixes for making frozen dairy products that include 1% to 5% denaturized whey protein, and products made from such mixes, are described. Methods of making mixes including denaturized protein are described, as well as methods for making f...
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WO/2022/184348A1 |
The present invention relates to a plant-based frozen confection comprising: fat in an amount of 1 to 15 wt%; sugars in an amount of 10 to 30 wt%; and plant protein in an amount of 0.4 to 10 wt%; wherein the plant protein comprises soy p...
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WO/2022/182149A1 |
The present invention relates to a method for making shaved ice that can be cooked in a microwave oven and, more particularly, the method comprises: a purified water heating step of heating purified water; a raw material mixing step of m...
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WO/2022/177027A1 |
A method for producing a frozen dessert according to the present invention comprises a step in which a first frozen dessert material (11) is inserted into a mold (2), a portion thereof contacting the inner surface of the mold (2) is hard...
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WO/2022/176916A1 |
Provided is a frozen dessert in which the formation of ice on the surface thereof is suppressed during storage in a frozen state. This frozen dessert is formed of a composition that contains at least one specific component selected fro...
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WO/2022/170323A1 |
Methods of manufacturing shelf stable pods containing food or drink to be rapidly cooled, include inserting a mixing paddle (560) into an aluminum can through an open end of a body of the can and sterilizing the can and mixing paddle at ...
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WO/2022/162516A1 |
Described is a machine (M) for dispensing and mixing a liquid food product with liquid nitrogen comprising a first containment chamber (1a) configured to contain a predetermined quantity of liquid nitrogen and a second containment chambe...
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WO/2022/162376A1 |
A system for dispensing a frozen or semi-frozen confection. The system comprises: a container containing frozen or semi-frozen confection, the container including or defining an outlet for dispensing frozen or semi-frozen confection from...
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WO/2022/157904A1 |
The present invention pertains an ice cream-like emulsion composition containing water, an oil/fat, cyclodextrin, trehalose, and dextrin, and aims to provide an ice cream-like emulsion composition in which an increase and growth of ice c...
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WO/2022/155158A1 |
A method of manufacturing shelf-stable gelato is provided. The method may include blending cream and sugar in a poroprtion. The blend may be frozen into units. The units may be freeze-dried in order to remove water content.
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WO/2022/152884A1 |
The present invention relates to the use of tigernut flour for preventing fat bloom in a chocolate foodstuff, and a tigernut flour containing chocolate and it's use for dipping a frozen foodstuff.
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WO/2022/154756A1 |
The invention is an ice cream (10) and an edible ice cream stick (20) that provides easy transportation of the said ice cream (10), wherein; the said stick (20) comprises the main layer (21) containing edible food material.
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WO/2022/149345A1 |
In manufacturing methods that involve forming a recess in a frozen dessert material "before congelation," large quantities of liquid nitrogen are required, therefore resulting in problem such as increases in the complexity of manufacturi...
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WO/2022/144131A1 |
An ice cream freezer comprising an elongated housing having a jacket and an interior space in which a dasher (30) with a rotatable hollow cylinder body (31) is arranged, the cylinder body (31) comprising a scraper blade (50) arranged alo...
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WO/2022/144121A1 |
A stick handling apparatus (100) for handling ice cream sticks (102), said apparatus (100) comprising a magazine arranged to hold ice cream sticks (102), a conveyor band (106) arranged to retrieve ice cream sticks (102) from the magazine...
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WO/2022/139316A1 |
The present invention relates to an apparatus for low-temperature aging using slurry ice, characterized by comprising: a slurry ice producing part that adjusts the salinity of a brine so as to produce slurry ice at a target temperature; ...
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WO/2022/128813A1 |
The invention relates to an apparatus for decorating frozen confectionery (1) on sticks, the apparatus comprising: a coating station (4) for applying coating material onto the frozen confectionery (1), a particle dispensing station (7) f...
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WO/2022/129520A1 |
The present invention relates to a composition comprising rapeseed protein, a vegetable 5fat having a solid fat content of 20 – 90% (w/w) at 5°C, sucrose and water, wherein the amount of rapeseed protein is from 0.1-10% (w/w), wherein...
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WO/2022/130245A1 |
A food product, for example a chocolate (2), is produced instantly by inserting, into a forming machine (1), a capsule (3) with a container (4) partially filled with at least a first ingredient of a recipe of ingredients for the food pro...
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WO/2022/118209A1 |
A sweetener composition for food use consisting of a mixture of trehalose with formula C12H22O11 and erythritol with formula C4H10O4. With respect to known sweetener compositions, the one according to the present invention offers the adv...
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WO/2022/115784A1 |
Methods for extracting materials from oil seeds are disclosed. An example method may include extracting a material from an oil seed with an extraction solution to form a mixture. The extraction solution may be free of an organic solvent....
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WO/2022/108696A1 |
A machine for dispensing an individual portion of a frozen dessert may include a cartridge cart having walls forming a cavity having a longitudinal central axis and configured to accommodate a cartridge. The cartridge may include a tube ...
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WO/2022/107597A1 |
[Problem] To provide a semi-solid food extrusion device capable of filling a container with semi-solid food without causing the container to be stand-by at a position below an extrusion port by the user. [Solution] This semi-solid food e...
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WO/2022/102644A1 |
The present invention addresses the problem of providing: an oil/fat for coating a frozen dessert that makes it possible to obtain chocolate for coating a frozen dessert, the chocolate having a low saturated fatty acid content, being sof...
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WO/2022/104368A1 |
It is herein described a cocoa based coating composition comprising a fat portion, said composition being liquid at room temperature, but rapidly solidifying when in contact with said cold or frozen food products, forming a cocoa coating...
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WO/2022/102382A1 |
The present invention addresses the problem of providing a method for reducing the amount of sweetener used in an oil-based food product by enhancing the sweetness of the sweetener in said oil-based food product. The present invention ...
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WO/2022/098835A1 |
Provided herein are dairy-like compositions and the methods of making the same using one or more recombinant proteins.
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WO/2022/097176A1 |
Disclosed herein is a mechanized production line of floodeh (faloudeh) comprising three main sections including, faloodeh ( faloudeh) noodle production section, syrup production section and mixing & flavoring section. To establish the wh...
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WO/2022/087646A1 |
There is disclosed a method (10) of producing an ice body (44). The method includes the steps of providing a body of water (14) to be subjected to a freezing process to form an ice block (42). The method (10) further includes the step of...
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WO/2022/084885A1 |
The present invention relates to a process for the preparation of an ice cream by a user, comprising the steps of: i. having a machine (10) comprising a main body (1), at least one cooling cylinder (2) adapted to receive a mixture of ing...
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WO/2022/084882A1 |
The present invention relates to a cooling system for use in machines, in particular in machines for food products or pharmaceutical/cosmetic/chemical products, even more particularly for the home production of foodstuffs, for example a ...
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WO/2022/083474A1 |
A thermal insulation device for an ice cream machine (30), the device comprising a base (10), a thermal insulation sleeve (20) and a water scraping part (21). A water collecting structure is arranged on the base (10); the thermal insulat...
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WO/2022/087130A1 |
Heat treated pulse flour, pulse protein isolates obtained from heat treated pulse flour, food compositions containing such isolates, and methods for preparing heat treated pulse flours and pulse protein isolates are disclosed. The amount...
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WO/2022/081534A1 |
A clean in place assembly for a soft serve ice cream dispenser includes an ice cream dispenser. A clean in place system having a water tank including a heater disposed therein is attached to the ice cream dispenser. A control interface i...
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WO/2022/074155A1 |
The invention relates in general to a soft serve emulsion composition or a frozen dessert composition, said composition comprising 1 to 10 wt% non-fractionated chickpea; 0.2 to 5 wt% non-fractionated oat; 1 to 45 wt% sugar; and 3 to 20 w...
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WO/2022/075176A1 |
The present invention provides a novel raw material that can improve the texture of food products and also can impart a new function to food products. The present invention relates to a starch composition for food products, the starch co...
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WO/2022/075481A1 |
The present invention provides a composition for oral care. This composition for oral care comprises a potato syrup derived from sweet potato or a potato syrup supernatant.
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WO/2022/071061A1 |
Provided is a mutant transglutaminase (mutant TG) having high heat tolerance and/or high pH stability. This mutant TG has a mutation at an amino acid residue such as D1, Y24, R48, S101, G102, N139, D142, L147, K152, G157, R167, N176, K18...
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WO/2022/066019A1 |
A foamed product dispensing system, wherein the system includes: a product dispensing machine, configured to receive an exchangeable product container; a product container, configured to cooperate with the product dispensing machine, aft...
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WO/2022/057178A1 |
A sugar-reducing sweetener, comprising at least one high-intensity sweetener, at least one bulk-type sweetener and at least one sugar-like sweet substance, wherein the use amounts of the high-intensity sweetener and the bulk-type sweeten...
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WO/2022/057992A1 |
The present invention concerns chain link (2) with a bushing (6) construction where a chain pin (20) is used for connecting a plurality of chain links, where said chain pin is inserted through said bushing along an axis, where said bushi...
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WO/2022/058406A1 |
Novel coated bulking agent particles for reduction of calories in fat-based food products comprising sugar. A coated bulking agent particle comprising from 2 wt% to 70 wt% bulking agent and from 30 wt% to 98 wt% coating composition compr...
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WO/2022/058754A1 |
A sweetener composition or syrup contains on a dry solids basis 25-30% allulose, 5- 30% glucose, 40-60% fructose, and 0.0-10% other carbohydrates such that the total of allulose, glucose, fructose and other carbohydrates is 100%. The swe...
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