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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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WO/2016/171741A1 |
A composition for lowering the freezing point of water including at least one compound chosen from sodium chloride in an amount from 0.0001% to 100% volume, magnesium chloride in an amount from 0.0001% to 100% volume, calcium chloride in...
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WO/2016/168273A1 |
An automatic frozen food product vending machine includes a frozen food product dispensing station for dispensing at least one frozen food product, a container dispenser for storing multiple frozen food product containers and configured ...
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WO/2016/167153A1 |
According to the present invention, a fragrance that gives a very natural impression is imparted by adding, as an active ingredient, to a food or beverage product or to a cosmetic product, a compound that is a 2-(phenylalkyloxyalkyl)pyri...
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WO/2016/167660A1 |
The present invention relates to a method for preparing an aerated frozen confectionery product, preferably ice cream. A further aspect of the present invention further relates to an aerated frozen confectionery product obtainable by sai...
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WO/2016/166069A1 |
The invention relates to a composition for coating a frozen confection, the composition comprising 10 to 50 wt. % dry glucose syrup with a DE (Dextrose Equivalent) below 40, and a total amount of mono and di-saccharides below 10 wt. %, a...
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WO/2016/162851A1 |
The method for controlling an apparatus for dispensing food products envisages associating a tank (2) for containing the product to be dispensed with measuring means (10) for measuring the weight of the tank (2) itself and measuring the ...
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WO/2016/162313A1 |
The invention relates to a stirring mechanism (90) for a machine for preparing chilled or frozen products comprising one motor, the stirring mechanism (90) comprising one or a plurality of transmission paths between an input shaft (94) r...
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WO/2016/162312A1 |
The invention relates to a stirring mechanism (90) for a machine for preparing chilled or frozen products comprising one motor, the stirring mechanism (90) comprising an input shaft (94) rotatable by the motor and an output shaft (98) pr...
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WO/2016/159309A1 |
[Problem] To provide: an oily food material that is for coating frozen desserts and that has excellent solidification ability, control of per area weight, and crack suppressing effect while maintaining fine ability to melt in the mouth; ...
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WO/2016/150977A1 |
The present invention relates generally to the field of aerated fat-based confectionery material. One aspect of the invention provides an aerated fat-based confectionery material having a continuous lipid phase and a porosity of between ...
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WO/2016/149059A1 |
The techniques described herein provide, in one embodiment, a dual-axis mixer for food products that comprises a product holder that is configured to hold a sealed product cup containing a food product to be mixed. The mixer also compris...
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WO/2016/149062A1 |
The techniques described herein provide, in one embodiment, a food product mixer that receives a food product to be mixed in a mixer for food products, and determines one or more product characteristics of the food product to be mixed as...
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WO/2016/145185A1 |
The invention relates to emulsions for use in food products. In particular, the invention relates to stable water-in-oil emulsions for reduced fat food products such as confectionery, spreads, and bakery goods.
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WO/2016/139232A1 |
The invention relates to a frozen confectionery product which is stretchable in a semi-frozen or non-frozen state. The product comprises 0,5 % to 1 wt. % gelling system by weight of the total product, wherein the gelling system comprises...
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WO/2016/141318A1 |
A device for monitoring the dispensing of a soft serve product from a soft serve product dispensing machine has a housing with an open pocket formed in its side wall so that the monitoring device may be mounted on a handle of the product...
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WO/2016/136688A1 |
The purpose of the present invention is to provide an oil or fat with a heightened oil or fat taste, in particular the rich taste which acts as a base. Another purpose of the present invention is to provide a food product containing s...
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WO/2016/130169A1 |
A method for improving yogurt texture in a yogurt manufacture process includes providing a volume of milk, injecting carbon dioxide (CO2) at a selected injection pressure into the provided volume of milk to establish a selected pH level ...
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WO/2016/126219A1 |
The invention relates to a cone (40) on which the ice cream (30) is placed, a lid (11) covering the upper portion of the said ice cream (30), a coned ice cream packaging (50) surrounding the cone (40) and the ice cream (30), characterise...
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WO/2016/126182A1 |
A method for producing an additive-free puree for a smoothie is provided. The method comprises processing a solid raw material into a blend of solid and liquid content; separating at least a part of the solid content from the blend such ...
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WO/2016/120123A1 |
It relates to an edible emulsion substantially free of trans fatty acids comprising: a) from 1.2 to 3.0 wt% of one or more thermogelling cellulose ethers, b) from 40 to 50 wt% of one or more vegetable oils, c) a pH adjusting agent in an ...
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WO/2016/122087A1 |
The present invention provides a machine for shaving and pressing ice cream, the machine being capable of: obtaining shaved ice cream having a uniform wave shape and roughness or softness desired by an ice cream eater, since a pressing p...
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WO/2016/120861A1 |
The invention relates to an apparatus for making frozen yogurt, sherbet and ice cream, comprising a heat transfer vessel and a scraper for use with a heat exchanger, wherein at least one heat exchanger vessel is used for rotation therein...
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WO/2016/117168A1 |
The present invention discloses a container body (2), as a cup-shaped member the volume of which can be varied and which can be collapsed to a flat shape. This container body (2) has a barrel part (20), and a bottom part (10) that contin...
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WO/2016/116336A1 |
Disclosed is a process for manufacturing a premix for a frozen confection, the process comprising the steps of: (i) forming an oil-in-water emulsion comprising fat in an amount of at least 45% by weight of the emulsion; (ii) providing an...
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WO/2016/116750A1 |
The invention provides a method for producing a frozen product comprising a solid matrix throughout which particulates are distributed using an apparatus comprising at least one compartment which is rotatable about an axis. The method co...
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