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Matches 1 - 50 out of 10,357

Document Document Title
WO/2019/072979A1
The invention relates to a method of producing a frozen confection product, the method comprising the steps of: providing an ingredient mix free from added sugar or comprises below 0.2 % wt, the composition comprising 3 - 17 wt. % fat, 3...  
WO/2019/068722A1
The present invention concerns a method for production of an alternative dairy product, using vegetable oil to substitute at least part of the dairy fat. Further, methods for producing an oil-dairy fat composite and an emulsion are discl...  
WO/2019/067418A1
System and methods concerning easy preparation of frozen food treats and in particular, frozen food treats that are molded into desirable and fun shapes. The system and methods are directed to dispensing a treat formulation into molds. G...  
WO/2019/063824A1
An edible product suitable for use as spreads comprising, based on the total weight of the edible product, from 15 to 80 percentage by weight (wt %) of a glyceride composition, from 20 to 85 wt % of a fat free part comprised in at least ...  
WO/2019/057130A1
A feeding mechanism, an ice cream machine, and an ice cream vending machine. The feeding mechanism comprises: a plurality of nozzles (2) provided on an ice cream machine body (1) and respectively communicated with storage chambers used f...  
WO/2019/053108A1
The invention relates to an ice cream machine (10) for producing frozen ice cream from a liquid ice-cream base mixture (22), said machine comprising a rotatable cooling drum (12) having a drum surface that can be cooled, a receiving mean...  
WO/2019/054491A1
The present invention provides a food/drink item or preparation for improving tear secretion performance/tear stability, a water-soluble indigestible component having been added to the food/drink item or preparation. This food/drink item...  
WO/2019/045576A1
The invention relates to a liquid or semi-liquid bioactive dairy composition formed from a bioactive powder containing a colostrum powder and/or milk powder and immunoglobulin G (IgG), water and a food grade acid; the composition having ...  
WO/2019/036275A1
A method of making a heat exchanger includes providing an inner tube extending longitudinally along a central axis and having an inner surface bounding a product chamber and an outer surface. An outer tube is formed and positioned about ...  
WO/2019/035487A1
Provided are a lamiaceae family mentha genus plant-derived extract and a method for producing the same, the extract having "p-cymene and terpinolene", the contents of which are maintained at low levels which do not affect flavor, being f...  
WO/2019/031616A1
Provided are a system and a method for producing a puree, a paste or a frozen sweet that hardly separates or drips, without spoiling taste, color etc of the food. The production method according to an embodiment of the present invention ...  
WO/2019/027257A2
The present invention relates to a technique of reutilizing waste coffee. A waste coffee-reutilized ice cream stick according to one embodiment of the present invention comprises: a waste coffee powder; and a biocompatible binder for bin...  
WO/2019/020646A1
The present invention relates to the field of lubricating agents that can be used for example as a fat replacer for the partial or full replacement of fat in consumer products. More specifically, the present invention relates to the use ...  
WO/2019/013620A1
The invention is directed to a confection package comprising of a handle (8), a planar sheet (7) and a plastic mould product. The plastic mould product (1) comprises of a space (2) for a confection fluidly separated from a space (3) for ...  
WO/2019/014421A2
A predetermined volume of ice-cream mix is provided to an ice cream making system or method. The ice-cream mix is cooled and whipped to form ice cream.  
WO/2019/011880A1
The invention relates to an egg-free ice cream containing an enzymatically branched starch, said starch having an average molecular weight Mw (weight average), measured by light scattering, of 60 kDa to 3000 kDa, and a polydispersity ind...  
WO/2019/004410A1
Provided are: a mochi-like food product having a mochi-like texture at ambient temperatures; ice confectionery; and a production method for ice confectionery. The mochi-like food product according to one embodiment of the present inventi...  
WO/2019/000610A1
Provided are a pre-cooling and freshness-preserving cooling control device employing dual throttling systems for an ice-cream machine, a cooling control method, and an ice-cream machine. The cooling control device comprises a compressor ...  
WO/2019/002052A1
The invention relates to an apparatus (100) for pasteurizing an amount of ice cream, comprising a receptacle for holding the amount of ice cream, a steam generating means and a steam line, the steam generating means being designed to gen...  
WO/2018/232481A1
The equipment of the invention comprises a freezing tank in the shape of a toroidal canal (1) containing cooling liquid, superimposed on a rotary mould rack in the shape of a circular crown (7), formed of a plurality of sectors (7D) atta...  
WO/2018/231174A2
The invention is a windowed cornet package having a cornet package (10) into which the ice cream, prepared from any kind of dried and fresh fruit according to the consumer preferences, is placed, characterized in that it comprises a wind...  
WO/2018/229291A1
The invention relates to a process for the preparation of a frozen confection product comprising the steps of: a. rotating a receptacle about a substantially vertical axis and depositing a continuous stream of one or more frozen confecti...  
WO/2018/229204A1
The invention provides a frozen confection product comprising a frozen confection and a flexible wrapper, wherein the inner material of the wrapper has a high water vapour transmission rate (WVTR) and a subsequent material has a low wate...  
WO/2018/224786A1
The present invention relates to an edible biscuit (1) shaped as a container comprising at least one peripheral wall (3), characterised in that it comprises a plurality of grooves (4) and/or bulges provided at least along the inner and/o...  
WO/2018/224534A1
The present invention relates to a composition for coating frozen confection comprising, expressed in weight % based on the total weight of the coating, 5 - 65 wt. % particles comprising an amorphous continuous phase having a glass trans...  
WO/2018/224328A1
Disclosed is a packaged frozen confection (1) comprising a flexible pouch (2), wherein the pouch (2) comprises a wall (4) delimiting a cavity containing the frozen confection and extending in a longitudinal direction from a base end (6) ...  
WO/2018/224329A1
Disclosed is a container (1) for dispensing a frozen confection. The container (1) comprises a flexible pouch (2) and a removable sleeve (10). The pouch comprises a wall (4) delimiting a cavity containing the frozen confection and extend...  
WO/2018/222677A1
Methods are described for creating shapes for the frozen liquid contents stored within single- serve pods used in dispensing machines for products such as coffee. Shapes may include freezing a liquid held statically in the pod in various...  
WO/2018/221196A1
Provided is a frozen dessert (sherbet or frozen dessert containing ice), which is easily meltable without affecting flavor, and contains a specific amount of isomaltodextrin.  
WO/2018/212572A1
The present invention relates to a vacuum packaging material for ice cream using a horizontal disposable mold and, more particularly, to a vacuum packaging material for ice cream using a horizontal disposable mold which is produced for m...  
WO/2018/210558A1
The invention relates to a system (100) for delivering frozen or chilled beverages comprising a container (20) and a device (10), the container (20) comprising a frozen product and the device (10) being configured for receiving the conta...  
WO/2018/213445A1
A frozen food product dispensing machine includes a housing, a freezer barrel, a cover extending over the opening of the freezer barrel, wherein the cover defines a passage fluidly coupled to a food product volume, a spigot disposed with...  
WO/2018/207169A1
The invention relates to reduced fat and high SNF hard ice cream based on removal of water from cow's milk, making said ice cream considerably healthier by significantly decreasing the use of fat. Higher milk SNF level obtained from said...  
WO/2018/207502A1
The present invention addresses the problem of providing a soft fat or oil composition for coating, said fat or oil composition showing a short liquid-dripping time and enabling efficient manufacturing of a frozen dessert. In manufacturi...  
WO/2018/197734A1
The invention relates to a method for preparing an ice-cream cone formed by a cone-shaped biscuit (2) and a layer of chocolate (3) disposed on the internal face and upper edge of the biscuit (2), and ice cream (3) inside of same. The inv...  
WO/2018/188242A1
Disclosed are an integrated ice cream whipping pump with a compact structure, and an ice cream machine comprising the whipping pump. The whipping pump comprises a material pump, an air pump (1) and a pump base (4). The material pump has ...  
WO/2018/188835A1
Disclosed is a container suitable for containing a frozen confection. The container comprises a receptacle comprising a product outlet through which the frozen confection can be dispensed and wherein the outlet is closed by a self-closin...  
WO/2018/189938A1
[Problem] To provide a surface-baked food manufacturing device and a method for manufacturing surface-baked food with which it is possible to bake solely the desired range while minimizing the complexity of adjusting and managing the hea...  
WO/2018/180199A1
In a conventional ice dessert product, a lid should be used exclusively for maintaining a hollow space for housing a drink and, furthermore, an operation for pulling out the lid from an ice dessert is needed. Provided is a packed ice des...  
WO/2018/169312A1
The present invention relates to a powder type fat composition having good flavor expression and, more specifically, to a fat composition having improved hygroscopicity and being light-bodied.  
WO/2018/168616A1
The present invention addresses the problem of developing: a frozen confectionary that imparts a body feeling and that can be easily scooped by a spoon; and a mix for the frozen confectionary. The present invention is: a mix for a frozen...  
WO/2018/160594A1
A beverage nucleator system for a supercooled beverage container may include a frame for receiving a beverage container and an ultrasonic device positioned therein. The frame may include a beverage container aperture therein sized to all...  
WO/2018/157119A1
The present disclosure describes edible and biodegradable compositions that can be made into utensils. Methods of making the utensils are also provided.  
WO/2018/156177A1
A confection containing device that contains a confection consumed frozen. The device includes a stick-spout-pouch assembly, and a stick cap. The stick-spout-pouch assembly includes a latching portion integral with a stick portion, and a...  
WO/2018/148570A1
A self-contained food processor is provided for treating a food flow path in the food processor with a solution. The food flow path can be treated without requiring disassembly and reassembly of the food processor and without requiring d...  
WO/2018/141758A1
The present disclosure relates to a food processing machine, comprising a receptacle (46) for receiving food ingredients, and a flow-through cooling unit (64) involving a cooling chamber (66) for advancing and cooling the food ingredient...  
WO/2018/140716A1
An apparatus for dispensing a frozen confection includes a mixing chamber within which an ice cream and at least one flavored concentrate are mixed. A valve assembly is operable to control a flow of the mixture of ice cream into the mixi...  
WO/2018/134376A1
A novel frozen confection sauce composition comprising from 10 to 18 wt% vegetable fat that is solid at 4 °C, from 24 to 32 wt% vegetable fat that is liquid at 4 °C, from 5 to 10 wt% nut paste and from 30 to 40 wt% sugar. A novel froze...  
WO/2018/134397A1
A novel frozen confection sauce composition comprising from 10 to 18 wt% vegetable fat that is solid at 4°C, from 24 to 32 wt% vegetable fat that is liquid at 4°C, from 5 to 10 wt% nut paste and from 30 to 40 wt% sugar. A novel frozen ...  
WO/2018/130985A1
Vertical batch freezer (1) for preparing a pasty food product, comprising at least one tub (2) open on top and having a side wall (2a) and a lower base (2b), at least one refrigeration cylinder (3) provided with a cavity (3 a) inside whi...  

Matches 1 - 50 out of 10,357