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Matches 1 - 50 out of 10,731

Document Document Title
WO/2020/264127A1
A food dispensing system (1) including a graphite-based compound (6) that increases the heat transfer between a food storage compartment (3) and adjacent pipes (4), which may contain a propylene glycol fluid, for cooling the food product...  
WO/2020/260402A1
An ice cream mould table for moulding ice cream products, comprising a plate that has a plurality of mould pockets that each protrude from a bottom side of the plate, and a spray nozzle arrangement including a plurality of spray nozzles ...  
WO/2020/260407A1
A mould arrangement (1) for moulding ice cream products includes an upper metal plate (2), and a plurality of mould pockets (3) that each protrude from a bottom side (4) of the upper metal plate (2). An insulation plate (12) is arranged ...  
WO/2020/258974A1
A cooker having heating and stirring functions, comprising a main cooker assembly (Z) and a lid assembly (G). A cooking chamber (D) is provided on the main cooker assembly (Z), the lid assembly (G) closes or opens the cooking chamber (D)...  
WO/2020/256908A1
This specification discloses plant-based emulsifiers comprising a pulse protein and having Brix of from about 5° to about 60°. Also disclosed are emulsifier compositions including plant-based emulsifiers and a starch. Also disclosed ar...  
WO/2020/251787A2
Airborne LiDAR bathymetry systems and methods of use are provided. The airborne LiDAR bathymetry system can collect topographic data and bathymetric data at high altitudes. The airborne LiDAR bathymetry system has a receiver system, a de...  
WO/2020/207507A3
A soft ice cream slurry, and a preparation method for a soft ice cream. The slurry comprises sweetened condensed milk and non-dairy milk in a mass ratio of 1:2-4, the mass percentage amount of sugar in the sweetened condensed milk being ...  
WO/2020/245292A1
Described are improved methods of manufacturing cocoa-flavored frozen desserts, comprising the steps of: a) adding water to cocoa beans or nibs to form a suspension; b) wet grinding said suspension; c) subjecting said suspension to a hea...  
WO/2020/244796A1
The present invention relates to products from porous materials, generated by foaming with gas hydrates or gas hydrate slurries dosed into matrices of biological, organic or inorganic materials in their liquid to paste-like state. A meth...  
WO/2020/245704A1
An ice cream maker is disclosed, comprising a cooling unit (4A; 10; 13) and a stirring container (4), characterised in that said stirring container (4) consists of a compartment where the ingredients for the final product are added in th...  
WO/2020/245317A1
Use of a gas hydrate for producing a frozen food foam product, wherein the gas comprises air and/or one or more of carbon dioxide, nitrogen, nitrous oxide, argon and oxygen, preferably the gas comprises carbon dioxide and/or nitrogen.  
WO/2020/239406A1
The apparatus (300) comprising a cooling unit (310) containing a coolant, a product conduit (330), a cooling conduit (331), a coolant supply conduit (317), a coolant return conduit (318), a coolant bypass conduit (320), a coolant pump (3...  
WO/2020/239717A1
The invention relates to a frozen aerated confection comprising fat and a sweetener, the fat comprising a dairy fat fraction consisting of acylglycerides having a carbon number in the range of 24-40 ('CN24-CN40') and acylglycerides havin...  
WO/2020/239408A1
Apparatus and system for preparing an ice-containing tea or coffee beverage. The apparatus (300) comprising a beverage concentrate reservoir (360), a sweetener concentrate reservoir (361) and a water pre-chiller (312). A first pre-mixer ...  
WO/2020/239410A1
Apparatus and method for preparing an ice-containing tea or coffee beverage. The apparatus (300) comprising a beverage concentrate reservoir (360), a water pre-chiller (312) and a mixer for mixing beverage concentrate from the beverage c...  
WO/2020/235170A1
The present invention addresses the problem of providing: an oil and fat composition which is for frozen dessert, moderately lingers, and has a rich flavor with low saturated fatty acid content; and chocolates which are for frozen desser...  
WO/2020/236173A1
In one embodiment, the present disclosure includes a device for manufacturing a frozen edible product, including a cylindrical tank; and a dasher disposed within the cylindrical tank and configured to rotate in a direction of rotation on...  
WO/2020/227793A1
The invention relates to a dietary supplement composition in the form of ice cream, that has high calorie density characteristics, is a source of protein, has a low content of saturated fat and an excellent lipid profile, is a source of ...  
WO/2020/230049A1
Described herein is a dispensing assembly (10) for a machine (M) for dispensing cream food products. The assembly is characterized in that it comprises: - a duct unit (2) having a generic tubular shape so as to define a passage for a cre...  
WO/2020/224736A1
In a production facility for coating ice cream products a plurality of carriers are used for transport of the ice cream products from the supply station to a coating station where coating, for example chocolate, is applied to the product...  
WO/2020/225056A1
The present invention provides the use of a composition obtainable from the pulp of a plant in the theobroma genus or an extract of said pulp, as an ingredient in a foodstuff product.  
WO/2020/223506A1
A water dispensing unit adapted for communication with a water supply includes a main body including a first end, a second end opposite the first end, a first axis extending through the first and second ends, and a second axis extending ...  
WO/2020/221627A1
The invention provides a confectionery product comprising a main confectionery body formed around at least one removable portion defined by one or more areas of weakness in the main confectionery body, wherein the or each removable porti...  
WO/2020/218387A1
[Problem] To provide a food composition that has mixed therein fruit containing protease, that has a favorable after-taste and a refreshing flavor of fresh fruit not having undergone a heating process, and in which said after-taste and f...  
WO/2020/212954A1
The present invention relates to food products comprising heat-treated liquid milk protein concentrates, and methods of producing and using these milk protein concentrates and food products.  
WO/2020/208435A1
Ice cream product based on dried fruits and method for the production thereof comprising the step of anti-oxidative production of dried fruits (100) by obtaining dried fruits (105) in a dryer, the step for the production of the neutral b...  
WO/2020/210653A1
Stable frozen food compositions with a smooth texture and methods of preparing thereof that include the use of a flax and/or chia composition to replace industrial stabilizers are described. The flax and/or chia can be added individually...  
WO/2020/204909A1
A beverage nucleator system for a supercooled beverage container may include a frame for receiving a beverage container and an ultrasonic transmitter positioned therein. A convex protrusion from the ultrasonic transmitter ensures good co...  
WO/2020/205877A1
A cooler for storing beverage containers. The cooler includes a housing defining an interior volume for storing a first beverage container at a first predetermined temperature and a compartment within the interior volume of the housing f...  
WO/2020/203039A1
The present invention addresses the problem of providing a frozen dessert having a rich flavor. The problem can be solved by a frozen dessert which contains fats and oils having a length of 0.06-1.0 mm in an amount to enrich the flavor o...  
WO/2020/196341A1
Provided is a food structure-strengthening agent that can mitigate both the cold stimulus and stickiness (for example, sweetness and oiliness) in the oral cavity when eating a food such as a frozen dessert. The food structure-strengtheni...  
WO/2020/197581A1
A ladle includes a handle, a cup, a squeegee mechanism with a sweeping arm, a trigger assembly, and a handle of the trigger assembly which causes the operation of the squeegee mechanism. The handle has a proximal end configured for gripp...  
WO/2020/191221A1
A frozen beverage machine is provided, which is configured to dispense a frozen beverage from a freezing cylinder, where the freezing cylinder is periodically automatically refilled from an external source. The disclosure includes design...  
WO/2020/187544A1
The invention provides a frozen confection product comprising oil bodies and from 2 to 35 wt% total fat; at most 15 wt% protein; and from 5 to 40 wt% sugars; wherein at least 25 wt% of the fat is present as oil bodies; and wherein the oi...  
WO/2020/190702A1
A lighting array including one or more antimicrobial light segments configured to emit light sufficient to inactivate one or more microorganisms at a target surface may be installed within identified contamination zones of food or bevera...  
WO/2020/188834A1
The purpose of the present invention is to make it possible to ingest "protein," which is to be ingested in order to increase muscle mass, while enjoying the protein. The present invention provides a high-protein-content ice cream or b...  
WO/2020/182687A1
Novel coated bulking agent particles for reduction of calories in fat-based food products comprising sugar. A coated bulking agent particle comprising from 2 wt% to 70 wt% bulking agent and from 30 wt% to 98 wt% coating composition compr...  
WO/2020/184292A1
This invention addresses the problem of suppressing deterioration in the flavor of ice cream containing PUFAs over time. This invention was arrived at by discovering that in ice cream containing DHA and/or EPA, abnormal flavors which ari...  
WO/2020/178317A1
An apparatus for the preparation of frozen confectionery products comprising a filling head (1) comprising one or more frozen confection inlets (3) connectable to a source of one or more frozen confections comprising one or more inclusio...  
WO/2020/176758A1
Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biomat reactor comprising...  
WO/2020/174336A1
Described is a machine for preparing a single dose of a cold or hot food product comprising a device (1) for feeding a solvent liquid and a duct (2) for conveying the liquid; a first chamber (3) for housing a single-dose unit or capsule ...  
WO/2020/168621A1
A taste maintenance method for an ice cream machine. The ice cream machine is provided with a freezing cylinder, a stirring device, a main refrigeration system and a control system. When ice cream ingredients in the freezing cylinder are...  
WO/2020/170258A1
The invention relates to compositions and methods for stabilizing and enhancing the viscosity of semisolid compositions, and to the production of stabilized alcohol-containing semisolid food products. More specifically, embodiments of th...  
WO/2020/170259A1
The invention relates to alcohol-containing food products, in particular to ice-cream-type products and other soft or semi-soft solid food products containing high levels of alcohol, and improved processes for their preparation. More spe...  
WO/2020/170238A1
The present invention relates to an apparatus for producing edible ice products comprising: (a) a thermally insulated food grade material chamber; (b) at least one atomizing beverage nozzle (s) inserted in said thermally insulated chambe...  
WO/2020/166493A1
This technique provides a frozen dessert such that churning can be controlled. This frozen dessert contains a low DE starch decomposition product having a dextrose equivalent (DE) of 15 or less. Preferably, the frozen dessert has a mil...  
WO/2020/163369A1
Apparatuses, systems, and methods are disclosed for eliminating or greatly reducing the cleaning process of frozen confection apparatus or machines by having the comestible mixture contained in a flexible container or bag. The comestible...  
WO/2020/161251A1
A frozen confection shaped bakery item dough composition comprising: from 10.0 wt% to 30.0 wt% water; from 5.0 wt% to 35.0 wt% sugar; from 4.0 wt% to 25.0 wt% fat; and, from 35.0 wt% to 60.0 wt% flour. A frozen confection shaped bakery i...  
WO/2020/157840A1
[Problem] To provide a frozen dessert production method that can reduce intrusion, into a sauce part, by a frozen dessert base material part. [Solution] Provided is a method for producing a frozen dessert comprising a frozen dessert ba...  
WO/2020/151772A1
The draft whipped ice cream maker consisting of the maker body (1) with a horizontally placed freezing cylinder (2) inside, which at one end is connected via tube (12) with the tank (11) and at the opposite end is connected with the serv...  

Matches 1 - 50 out of 10,731