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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...
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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...
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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...
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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 ...
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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...
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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...
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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...
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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...
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WO/2015/187625A3 |
A modular blending system including a bin is provided; the bin being for consumable products has a well in the bottom thereof. A bottom surface of the bin is sloped from substantially a plurality of sides toward the well to facilitate ev...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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 ...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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WO/2017/010842A1 |
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...
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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) ...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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℃, ...
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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 ...
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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...
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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...
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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 (...
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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...
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WO/2016/177630A1 |
The invention relates to a stirring member (9) for using in a system for preparing a food product, the product being prepared by the stirring member (9) moving inside a container (8), the srirring member (9) being configured in such a wa...
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WO/2016/178091A1 |
The invention relates to ice lollys comprising a frozen liquid tea based composition comprising: water, tea powder or tea concentrate, methyl glucoside coconut oil ester, guar, gellan or pectin gum, and USDA certified organic non-genetic...
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WO/2016/173915A1 |
A machine (20) for the preparation of a cooled or heated product comprising: -a receiving seat (1) for accommodating a container (8) comprising at least part of the ingredients for the preparation of a product; -a heat exchange element (...
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WO/2016/173546A1 |
A wall breaking method for ganoderma lucidum spore powder, and a broken ganoderma lucidum spore powder frozen drink and a preparation method therefor. The wall breaking method comprises: performing wall breaking treatment by putting gano...
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WO/2016/169866A1 |
The invention relates to frozen confections such as water ices, fruit ices, sorbets and the like. Frozen confections such as water ices, fruit ices, sorbets and the like are popular with consumers. A particular characteristic of these pr...
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