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WO/2015/186151A1 |
The present invention relates to a confectionery preparation, in particular an ice cream preparation that can also be consumed also by persons with lactose intolerance.
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WO/2015/185094A1 |
The present invention relates to a refrigeration appliance (2) comprising an ice cream making apparatus (1) which comprises a container (3) for holding ice cream, a stirrer (4) for agitating the ice cream, and a motor (5) for driving the...
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WO/2015/187625A2 |
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/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/2015/180957A1 |
The present invention provides an apparatus for producing frozen confectionery products, the apparatus comprising a mixing chamber, the mixing chamber having: at least one frozen confection inlet connectable to a source of a frozen confe...
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WO/2015/181711A1 |
The evaporator (1 ) of a refrigeration cycle machine, comprising at least a first container (2) and at least a second container (3) housed within the first container (2), the first container (2) and the second container (3) having opposi...
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WO/2015/179941A1 |
The present invention is inserted in the sector of edible oils and fats. Basically, it relates to a vegetable fat food composition used in making food products, such as dough, margarines, cookies, ice creams, melanges, broth in cubes, sw...
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WO/2015/181110A1 |
The present invention provides a dry mixture in particulate form containing a gas release agent which is at least partially coated with a lipophilic compound and/or an amphiphilic compound, and a flavour component for preparation of an a...
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WO/2015/183082A1 |
The invention relates to a gas release agent comprising particles of a water-soluble or water-dispersible material containing voids wherein pressurised gas is entrapped, which particles are at least partially coated with a coating materi...
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WO/2015/177008A1 |
The invention relates to a frozen confection dispenser comprising: a reservoir for receiving and holding a product to be dispensed, an evaporator with cylindrical cooling element, a movement device comprising a helical element arranged t...
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WO/2015/176473A1 |
An ice-cream making machine adopting reducer transmission. The machine comprises a machine case. A compressor, a condenser, an evaporator, a stirring cylinder, a motor, a reducer, a feed basin, a discharge valve and a control panel are d...
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WO/2015/169879A1 |
The present invention relates a liquid composition for frozen confection, in particular to a shelf stable composition which is suitable for making freshly prepared frozen confection. The liquid composition for frozen confection comprisin...
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WO/2015/169522A3 |
Ice particles are known to sinter over time. However the inventors have observed that ice particles coated with hydrophobic particles are storage stable. Thus a method of manufacturing a frozen confection comprising as ingredients: (a) 4...
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WO/2015/169841A1 |
A single-use dispensing container (10) designed for being inserted into a device (20) where chilled and/or frozen products are prepared in a processing container (30), the dispensing container (10) comprising a plurality of ingredient co...
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WO/2015/169522A2 |
Ice particles are known to sinter over time. However the inventors have observed that ice particles coated with hydrophobic particles are storage stable. Thus a method of manufacturing a frozen confection comprising as ingredients: (a) 4...
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WO/2015/169877A1 |
The present invention relates a liquidcomposition for frozen confection, in particular to a shelf stable composition which is suitable for making freshly prepared frozen confection. The liquid composition for frozen confection comprising...
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WO/2015/163223A1 |
[Problem] (1) To provide a consistency modifier of a starch glue solution, with which, without making any substantial change to the starch, only transitory intense thickening when heated can be minimized, and which has no significant eff...
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WO/2015/160594A1 |
Disclosed are methods and apparatus for forming frozen food products, especially frozen foamed food products wherein the products contain bubbles having a reduced average size preferably in a narrow size range or contain ice crystals hav...
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WO/2015/158735A1 |
The present invention relates to a sugar replacement composition, which is based on a novel and innovative combination of ingredients such that the sugar replacement composition gives rise to one or more advantageous use characteristics ...
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WO/2015/148882A1 |
The present disclosure provides, inter alia, processes and apparatuses for rapid freezing of consumable and non-consumable products. In certain embodiments, the processes and apparatuses of the present disclosure yield the rapidly frozen...
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WO/2015/137423A1 |
[Problem] To provide an ice cream-like food product that is low-fat or fat-free with the texture of fat. [Solution] The present invention relates to a starter that is added to raw milk for a low-fat or fat-free ice cream-like product. Th...
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WO/2015/134374A1 |
Compositions comprised of water, at least one sweetening agent and at least one food grade emulsifier/foaming agent are useful for forming frosted sweet coatings on consumable articles. The inclusion of a food grade emulsifier/foaming ag...
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WO/2015/129107A1 |
Provided is a food that contains a soybean flour and an edible fat or oil. More specifically, the aforesaid food is characterized in that the edible fat or oil contains 50 mass% or greater of a triglyceride having medium-chain fatty acid...
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WO/2015/124848A1 |
A method for cooling a product by means of a cooling machine (1) comprising: - a source (4) supplying a refrigerant; - a vent (32) for discharging the refrigerant; - a cooling chamber for receiving the product to be cooled; machine (1) w...
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WO/2015/121736A2 |
The invention relates to a thermoregulated device for modifying the consistency of a starting composition that comprises a preparation at least partially mixed with a liquid. For this purpose, the device is configured to accommodate a re...
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WO/2015/122857A1 |
This disclosure describes a simple, low cost method to produce a modular dry mix that can easily be modified and customized to produce a wide range of easy to aerate,ice cream and frozen dairy and non-dairy desserts and products made by ...
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WO/2015/121736A3 |
The invention relates to a thermoregulated device for modifying the consistency of a starting composition that comprises a preparation at least partially mixed with a liquid. For this purpose, the device is configured to accommodate a re...
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WO/2015/121237A1 |
The invention relates to an instant mix, in particular for soft serve ice cream, which contains at least proteins and fat and/or oil, said proteins being a powder or are in a powdery form in a powder mix. Said mixture is characterized in...
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WO/2015/119585A1 |
The present invention relates to fried ice-cream for consuming as a dessert or snack in places such as eateries, restaurants, supermarkets, hotels, etc.
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WO/2015/110226A1 |
The invention relates to a device for co-metering liquid and/or pasty products, having: a first metering means (41) for metering a first product; a second metering means (42) for metering a second product (P2); a nozzle (B) having a firs...
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WO/2015/110530A1 |
The invention relates to a frozen beverage, in particular to a frozen beverage in the form of a slush with reduced perceived organoleptic coldness comprising an ice crystal population and an ingredient having a Trouton ratio of at least ...
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WO/2015/104610A1 |
The machine (1) for the preparation and dispensing of ice-cream or similar foodstuffs comprises a fluid-dynamic circuit (3) that passes through a supply station (A), in which the circuit (3) has an access (5) for water, and, downstream o...
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WO/2015/098216A1 |
[Problem] To provide a shaping container in which a lid can be smoothly pulled out of a shaped cold confectionery without damaging the shaped cold confectionery. [Solution] A shaping container (10) is provided with both a container body ...
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WO/2015/098273A1 |
[Problem] To provide a molding container which makes it possible to smoothly pull out a lid body from a molded frozen dessert material without damaging the molded frozen dessert material. [Solution] A frozen dessert material container as...
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WO/2015/091510A1 |
The present invention relates to a frozen confection product comprising natural bean extract as acidifying agent. The present invention also relates to a method of producing a frozen confection product by adding natural bean extracts to ...
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WO/2015/092637A1 |
Described is an apparatus for preparing and dispensing a single dose of a food product comprising: - means (2) for feeding a solvent liquid having at least one duct (28) for dispensing the liquid; - a cavity (11) for housing a single-dos...
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WO/2015/091197A1 |
The present invention relates to a frozen confection composition with a total carbohydrates content not exceeding 29 wt. -% based on the total composition, comprising an added sugar content not exceeding 15wt. -% based on the total compo...
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WO/2015/086348A1 |
A coating for an ice-cream wafer is disclosed "ice-cream wafer coating". The ice-cream wafer coating comprises based on weight%: fat in an amount of between 35-65% and an emulsifier and/or an additive in a total amount of between 0.1-5%....
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WO/2015/086345A1 |
The invention relates to a frozen confectionery product comprising a core of a frozen confection, which is at least partially coated with a gel coating, characterized in that the gel coating has a layer of frozen liquid on the surface of...
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WO/2015/086760A1 |
The present invention relates to a lipid composition comprising at least 5 wt% of a structuring agent dispersed in oil or fat wherein the structuring agent comprises at least 50 wt% of triacylglycerol containing a glycerin skeleton ester...
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WO/2015/086262A1 |
Food and beverages manufacturers are actively looking for ways or alternatives to enhance flavour in their products. That could be by using ingredients that provide aroma, taste and mouth feel with low calorie content and no after taste,...
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WO/2015/086297A1 |
The present invention is in the field of ice cream shaping, in particular it is relating to a mould for a frozen confectionery, suitable for creating a peelable frozen confectionery product. The present invention further relates to a sha...
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WO/2015/086349A1 |
The invention relates to a frozen confection coating comprising based on weight% a fat in an amount of between 35 - 65%; an emulsifier and/or an additive, wherein a total amount of the emulsifier and/or additive is between 0.1 - 5%, and ...
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WO/2015/087765A1 |
[Problem] To provide a flavor improver which, when added in a very small quantity to fruit-flavored beverages or food products, in particular, beverages such as fruit juice beverages, processed fruit products such as jam, frozen desserts...
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WO/2015/087095A1 |
The present invention relates to an unit for the production of volume-increased, scoop-dispensed ice cream preparation at a ready temperature of under -4 °C, which has mixing vessel (10) with a delimiting wall (11) surrounding the work ...
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WO/2015/086347A1 |
The invention relates to a frozen confectionery product comprising a core of a frozen confection, which is at least partially coated with a gel coating, characterized in that the gel coating is at least partly coated with a barrier coati...
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WO/2015/077825A1 |
A bowl assembly for a base driven appliance, the base driven appliance providing a primary drive coupling for the accessory assembly. The accessory assembly including: a bowl element that defines a reservoir; and a gearbox element having...
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WO/2015/080300A1 |
This invention concerns a frozen/chilled dessert and method and apparatus for manufacturing same. The frozen /chilled is capable of high aesthetic appeal and diverse flavors and textures by forming a three dimensional pattern in the surf...
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WO/2015/079429A1 |
The invention relates to a method for producing a manufactured dairy product, characterised in that it comprises steps of: a) thawing a mass of fresh cheese obtained from milk produced by means of coagulation from a non-acidified milk co...
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WO/2015/067495A1 |
Process for treating a food composition containing 0.01 to 15% w/w hydrophobin wherein a) the composition pH is first brought to between 1 and 4, preferably under 3.5; b) then the composition is heat treated at a temperature of at least ...
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