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Patent Searching and Data


Matches 351 - 400 out of 10,149

Document Document Title
WO/2014/026445A1
An extrusion head (3) and an ice-cream machine having same. The extrusion head comprises a conical main body having cutting blades and extrusion threads. The surface of the extrusion head is provided with continuous cutters (3.1) that ar...  
WO/2014/024014A1
A stick (20) for supporting ice creams, comprising a support body (21) comprising an elongate grip portion (22) suitable for being gripped and a retaining portion (23) able, in use, to be immersed in a mass of ice cream (11) such as to s...  
WO/2014/016777A1
A method for producing a confectionary product (1), comprises the steps of extruding a confectionary substance to form a confectionary string, shearing an end portion (5) from a remaining part (7) of the confectionary string (2), resting...  
WO/2014/017525A1
The present invention relates to a low-fat or fat-free air bubble-containing emulsion, which contains a whey protein aggregate, and method for producing the same. By means of the present invention, it is possible to provide a low-fat or ...  
WO/2014/008580A1
Pulse protein products having a protein content of at least about 60 wt% (N x 6.25) d.b., preferably at least about 90 wt%, and being soluble at pH values of less than about 4.4 and heat stable at such pH values, or alternatively adjuste...  
WO/2014/009904A3
A dispenser 200 for dispensing an ice-based product comprises: heating means 201 for heating a frozen product; and a crusher 203 arranged to crush the frozen product after it has been heated. Once the frozen product has been heated and t...  
WO/2014/008578A1
An aqueous solution of a pulse protein product having a protein content of at least about 60 wt% (N x 6.25) d.b. which is soluble in aqueous media at a pH of less than about 4.4 and heat stable at that pH range is adjusted in pH to a pH ...  
WO/2014/006068A1
The present invention is concerned with an apparatus for making a coated frozen confectionery product by co-extrusion of a frozen confection and a coating substance, and in particular a nozzle body forming part of the apparatus. The nozz...  
WO/2014/006151A1
A tube for a heat exchanger provided with a helical corrugation, wherein the helical corrugation has pitch and a width, and the width being at least 20% of the pitch, such that an improved heat transfer is achieved.  
WO/2014/003881A1
A frozen food dispensing machine includes a refrigerated first zone including a product storage chamber. A second zone is operably connected to the first zone for flowing product from the first zone. A third zone is configured to receive...  
WO/2013/191534A1
The invention relates to a frozen object for use in beverages anal a method for the preparation of frozen objects. The frozen object comprises at least one nootropic additive, for instance caffeine. The nootropic additive is substantiall...  
WO/2013/185210A1
A process for making an alcohol-containing frozen comestible substantially devoid of ice crystal agglomerations and/or ice crystal striations and/or trapped air and/or liquids and products thereof is provided. The process comprises rapid...  
WO/2013/184910A1
One variation of a method for dispensing toppings onto topping vehicles includes: indexing a first topping vehicle to a first position adjacent a first topping module, the first topping module comprising a first hopper containing a first...  
WO/2013/178526A1
A mold (1) for the production of confectionery products, comprising a top surface (2) having cavities (2a) and an opposite bottom surface (3), comprising at least one protruding element (5) at the bottom surface (3) of the mold (1) for i...  
WO/2013/167981A1
Nutritional compositions containing carbohydrates for maximizing performance and methods for using same are provided. The nutritional compositions provide a refreshing and easy to consume composition that provides adequate amounts and ty...  
WO/2013/167982A1
Nutritional compositions containing carbohydrates for maximizing performance and methods for using same are provided. The nutritional compositions provide a refreshing and easy to consume composition that provides adequate amounts and ty...  
WO/2013/167980A1
Nutritional compositions containing carbohydrates for maximizing performance and methods for using same are provided. The nutritional compositions provide a refreshing and easy to consume composition that provides adequate amounts and ty...  
WO/2013/167983A1
Nutritional compositions containing carbohydrates for maximizing performance and methods for using same are provided. The nutritional compositions provide a refreshing and easy to consume composition that provides adequate amounts and ty...  
WO/2013/156336A1
An apparatus (1) for dispensing a frozen confection is provided comprising: an insulated chamber (2) housing a container (3) of a frozen confection; a refrigeration system (8); a nozzle (4) having an inner end which is connected to the c...  
WO/2013/154260A1
The liquid nitrogen feeder according to one embodiment of the present invention comprises: a housing into which liquid nitrogen is supplied, and which has a liquid nitrogen outlet provided at the bottom end thereof; a liquid nitrogen sup...  
WO/2013/154258A1
The present invention relates to an apparatus for easily producing spherical frozen food, which has a simple structure and enables mass production with reduced cost. To this end, according to the present invention, an apparatus for freez...  
WO/2013/149895A1
The present invention provides a mold for a stick-based confection, the mold comprising: a first part having a first cavity corresponding to the shape of one part of the confection and a further recess in communication with the first cav...  
WO/2013/149794A2
The present invention provides an apparatus for the production of a composite frozen product in a container, the product being comprised of a frozen confection within an edible casing, wherein the apparatus comprises a forming element ha...  
WO/2013/149893A1
The present invention provides a container for a stick-based confection, the container having an open end characterised in that the container also has an openable aperture located distal to the open end. The invention also provides a pro...  
WO/2013/149794A3
The present invention provides an apparatus for the production of a composite frozen product in a container, the product being comprised of a frozen confection within an edible casing, wherein the apparatus comprises a forming element ha...  
WO/2013/149889A1
An apparatus for producing frozen confectionery products is provided, the apparatus comprising: means for supplying a frozen confection to the inlets of a nozzle; the nozzle comprising a chamber and an extrusion plate, wherein the extrus...  
WO/2013/149360A1
An apparatus for producing frozen confectionery products is provided, the apparatus comprising: means for supplying a frozen confection to the inlets of a nozzle; the nozzle comprising a chamber and an extrusion plate, wherein the extrus...  
WO/2013/145912A1
To provide a frozen dessert manufacturing device that can prevent occurrences of temperature variations in cooling temperature for a mold provided with a plurality of bag parts, which are arranged in the direction of width of a brine tan...  
WO/2013/148704A1
A device for quickly freezing food product incorporates a pan and a base. The pan is adapted to receive the food product to be frozen, and has a bottom portion and a wall portion surrounding the bottom portion. The bottom portion of the ...  
WO/2013/147847A1
The present invention relates to an aerated frozen confection with an overrun of between 120% and 160%, which includes acacia gum as all or part of a natural emulsifier. A process for the preparation of this frozen confection is also dis...  
WO/2013/144718A1
A cocoa powder with improved dispersibility.  
WO/2013/139615A1
An arrangement is disclosed for mixing of particulate filling material into a consumer ice mass, said arrangement comprising a housing with at least one supply opening for the consumer ice mass, at least one inlet for the filling materia...  
WO/2013/131177A1
A soy protein product having a protein content of at least about 60 wt% (N x 6.25) d.b., preferably at least about 90 wt%, and being completely soluble at pH values of less than about 4.4 and heat stable at such pH values is used to prov...  
WO/2013/129756A1
An ice-cream maker comprises: a dasher driving section for rotating a dasher for conveying generated soft ice-cream forwards while generating the soft ice-cream by stirring raw ingredients of an ice-cream solution and air in a cylinder, ...  
WO/2013/128708A1
The present invention is provided with a cylindrical cooling container (50), with a bottom and having inside walls for cooling material for eating and drinking that is whipped by stirring, and a device main body (10). The device main bod...  
WO/2013/129051A1
The present invention relates to: a 5-acyloxy decanoic acid alkyl represented by formula (1), (1) [In the formula, R1 is a hydrogen atom or an alkyl group having 1 to 4 carbon atoms, and R2 is an alkyl group having 1 to 4 carbon atoms, e...  
WO/2013/128113A1
The invention relates to a food plate intended to be presented with a visual animation, comprising a main dish (5), at least one petal (6) capable of concealing the main dish (5) in a closed position, and a trigger (7) configured to caus...  
WO/2013/123561A1
A frozen beverage device to convert a liquid beverage into a semi-frozen or frozen form has inner and outer walls forming at least one refrigerant cavity containing a refrigerant material with a freezing point below the freezing point of...  
WO/2013/126515A1
A product dispensing apparatus includes a first drawer assembly including a first drawer containing a first product; and one or more refrigerated cylinders that is operable to receive the first product; where the first drawer is selectiv...  
WO/2013/124193A1
A method for dispensing a frozen confection is provided the method comprising: providing a refrigerated, insulated chamber, which houses at least one container, containing a frozen confection at a temperature of -12°C or below; wherein ...  
WO/2013/120174A1
A canola protein product having a protein content of at least about 60 wt% (N x 6.25) d.b., preferably at least about 90 wt%, and consisting predominantly of 2S canola protein and derived from supernatant from a protein micellar mass set...  
WO/2013/122127A1
[Problem] To provide a cellulose composition which can be easily dispersed in an aqueous medium having a high salt concentration, and which, particularly when used in a food or drink having a high oil content, has a high dispersion stabi...  
WO/2013/121421A1
A novel system, machines and consumables, and method for preparation of cooled edible products from their ingredients, e.g. in a portioned amount constituting a defined number of servings which may be 1, 2, 3, etc. are provided. One exam...  
WO/2013/117281A1
An ice-containing product obtained by mixing two distinct phases comprising ice particles of different sizes is described. The product has improved organoleptic properties like texture and perception for the consumer. A process for prepa...  
WO/2013/117534A1
A mainstream frozen confectionery product with natural emulsifier and stabiliser is the object of the invention. The product has low protein content, high overrun and an optimized ratio between fat and protein which provides an improved ...  
WO/2013/117599A3
The present invention relates to frozen confectionery products. In particular the present invention relates to low-protein frozen confectionery products having a protein content within the range of 0.050-1.25% w/w and an edible fat conte...  
WO/2013/116410A1
An apparatus and method for making frozen food products from a fruit puree, i.e. a flowable banana meat or a flowable blend of fruit meat and other edible ingredients. A composition that includes peeled bananas and at least one antioxida...  
WO/2013/115214A1
This invention inhibits the occurrence of flavor degradation in a food/beverage, including teas, in a transparent container due to light irradiation from sunlight, fluorescent lamps, and so forth. A food/beverage in a transparent contain...  
WO/2013/108912A1
[Problem] To provide a food preparation apparatus with which a plurality of food constituent materials can be prepared as if cooked by consumers, enabling food to be prepared in line with the preferences or tastes of consumers; and with ...  
WO/2013/106363A2
A low sugar, low cariogenic, low-laxation gelled confection having acceptable texture, stability, clarity, and flavor delivery, that contains a doctoring agent comprising sucromalt, inulin, brown rice syrup, or combinations thereof; eryt...  

Matches 351 - 400 out of 10,149