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WO/2002/069744 |
The invention relates to a method for the continuous preparation of pellets intended for the production of crusty and honeycombed snack-type food products from a natural starchy raw material having a starch content that is equal to or gr...
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WO/2002/067703 |
An apparatus and method for distribution seasoning on lanes of stackable chip product using a series of vibrating funnel fingers (118). A narrowed discharge end (210) for each funnel finger is positioned over a lane of chips, thereby dir...
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WO/2002/065841 |
A double-layer food production device of integral unit type capable of producing double layer spherical food (23) in two rows on a belt conveyor (25), comprising an internally packed food material feeder (15) and an externally covering f...
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WO/2002/062162 |
The invention relates to a method and an installation for cooling bulk products, especially pellets or feed cubes. In order to accelerate possible product replacement, the formed pellets are cooled in two steps, a precooler (3) directly ...
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WO/2002/062153 |
Expanded edible products having a porous, foamed, or cellular interior and self-sealing surface or skin are disclosed. The texture and structure of the expanded products are controlled by manipulating a pre-expanded food formulation comp...
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WO/2002/062152 |
The invention relates to water soluble or water dispersible powders or tablets based on a carbohydrate matrix with improved dissolution properties in water. The powders or tablets or a precursor therefor are subjected to treatment with a...
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WO/2002/060283 |
A food product is described comprising an aqueous phase and gas microbubbles substantially dispersed in the aqueous phase which gas microbubbles have coating and a mean diameter size distribution with a maximum below 10 mm, wherein the c...
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WO/2002/060591 |
The invention relates to a device and method for generating liquid capillary streams of multi-component immiscible liquids, the diameter of which may range from tens of nanometers to hundreds of microns and to a relatively monodispersed ...
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WO/2002/060277 |
The present invention pertains to the use of a degraded and cross linked starch in a food coating or batter composition for food products. Surprisingly, it has been found that by virtue of the use of this specific starch, the textural pr...
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WO/2002/060275 |
The present invention is related to the production of capsules or particles of micro and nanometric size, for introduction into food, using stable electrified coaxial jets of two immiscible liquids with diameters in the micro and nanomet...
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WO/2002/057697 |
Disclosed are a method and apparatus for chilling food product, employing (A) cooling means comprising (1) a rotatable drum (1), (2) means in said drum for urging pieces through said drum, (3) cryogen dispensing means (6), and (4) means ...
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WO/2002/056713 |
The invention relates to process and apparatus for creating shaped objects from incipiently gelling alginate or low-methoxy pectate sol in which the incipiently gelling sol is guided into cavities of a movable belt. V-shaped wiper blades...
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WO/2002/052953 |
An apparatus for producing cereal cakes or the like by a process of heating and expanding, comprising: a rotatable heatable platten 102 defining a plurality of moulds 104, a plurality of displaceable moulding tools 106, 108 for communica...
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WO/2002/052946 |
A process for the manufacture of cooked cereals or dry pet food which comprises preparing a mixture of water and a dry premix mainly comprising cereal flour or semolina, and pressing the mixture, with the aid of a gear pump, firstly thro...
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WO/2002/051265 |
An aseptic method of preparing meals using automated means to place food portions of different types such as meat, lamb, chicken, vegetables, starches, rice, and potatoes within individual food type moulds (21) and into an in-line oven (...
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WO/2002/051617 |
Processes and apparatus for extruding a tubular film of polymer material. The apparatus comprises a circular coextrusion die having an inlet (10) for the or each component and having an exit channel (18) ending in a circular exit orifice...
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WO/2002/041709 |
A composition comprising a fragrance material consisting of an outer matrix containing comonents of the fragrance material and disposed within the outer matrix, discrete core particles containing the remaining components of the fragrance...
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WO/2002/041715 |
A flavouring system has a weigher (200) for receiving unseasoned food items (M) and sequentially supplying batches of a specified quantity of them and a flavouring device (300) for individually flavouring these batches of food items by a...
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WO/2002/040144 |
The invention concerns a method for making granules which consists in coating in a turbine a core with at least a coating layer consisting at least of a solution and then in drying the coated core, after each new coating. The invention i...
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WO/2002/035946 |
A light-seasoned fluid dough is prepared by kneading wheat flour containing gluten, a small amount of baking powder, additives including a first seasoning for lightly seasoning the whole shell and water in an amount 3 to 5 times as much ...
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WO/2002/036199 |
A radioactive member for use in brachytherapy comprising a molded elongate, bioabsorbable carrier material with spaced radioactive sources disposed therein, and methods for the manufacture thereof. The radioactive members may be used in ...
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WO/2002/034077 |
The invention concerns a complete food or nutritional supplement rich in lipids, designed to be consumed as such, without adding water, containing not more than 10 %, preferably not more than 5 % and more preferably not more than 2 % of ...
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WO/2002/030213 |
A food product comprising a gelatin-free water-based hydrocolloid casing that can withstand changes in temperature enclosing a solid, liquid, soft or particulate centre and a process for the production of a food product comprising a gela...
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WO/2002/028208 |
The inventive method and device relate to expanded (exploded) food products such as porous sticks made of cereal scalpings and a mixture thereof with other vegetal products. According to the inventive method, the extrusion of material is...
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WO/2002/026372 |
A microcapsule capable of thoroughly encapsulating environmentally-sensitive or volatile core materials and capable of releasing said core material on contact with water. A process for manufacture of water soluble microcapsules comprisin...
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WO/2002/021943 |
An apparatus and method of preparing solid flakes of fats and emulsifiers is provided utilizing a generally flat, cold plate to solidify the fat or emulsifier.
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WO/2002/021946 |
Off-notes normally associated with chocolates made from ingredients containing dairy powders can be avoided using a dry mill in connection with a modified atmosphere to reduce the particle sizes of the ingredients. The modified atmospher...
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WO/2002/019838 |
Procedure for production of animal feed encapsulated in digestible shell. Procedure for production of unheated mealy animal feed encapsulated in digestible shell forming feed blocks larger than 30x30x30mm and which may have different sha...
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WO/2002/020145 |
The invention relates to a method and installation (1) for metering a fluid, comprising at least one tube (17) and at least one helical mixing blade (18), located in the tube, for mixing the fluid to be metered. The helical mixing blade ...
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WO/2002/017736 |
The invention relates to a method for warm dehulling soya and other bean fruits and for subsequently grinding them, as well as to a corresponding installation. The aim of the invention is to simplify the process and the design of the ins...
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WO/2002/013621 |
An improved seasoning system (10, 11, 13) uniformly coats a food product with the desired amount of seasoning, with the seasoning rate preferably being controlled as a function of the product volume signals from the sensors (26, 34, 108 ...
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WO/2002/013618 |
The invention concerns a method for making a cellular food product, by dispersing and/or dissolving under pressure a gas in a food product comprising at least butterfat, then by expansion to produce cell-formation. The invention is chara...
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WO/2002/009673 |
The invention concerns granules based on lactose and starch characterised in that they exhibit friability not more than 80 % and preferably than 60 % according to a test A. The invention also concerns the method for preparing said granul...
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WO/2002/001972 |
Packaged food portions, such as food slices, consisting of two or more food items, such as peanut butter and jelly, and processes for making them. The food portion is provided with sufficient viscosity and textural properties to enable i...
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WO/2002/002645 |
$g(b)-Glucan which is cold-water soluble and is capable of forming a gel. The solubility is greater than 2 % by weight in water at a temperature below approximately 50 °C. A process for preparing the $g(b)-glucan by recovering the $g(b)...
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WO/2001/097638 |
The present invention concerns a shelf-stable moist food foam product comprising a moist, foamed food base and at least one edible partially or fully denaturated protein which stabilizes the air bubbles in the food base and which contain...
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WO/2001/097625 |
The present invention relates to a sprayable browning composition which, when applied to a foodstuff, imparts a browning and optionally also a flavouring effect to the surface of the substrate to which it is applied. This is achieved by ...
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WO/2001/097633 |
Nutrient clusters for food products such as for addition to Ready-To-Eat cereals by providing, in a preferred form of the present invention, nutrient products such in the form of aggregates or clusters comprising a first particulate comp...
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WO/2001/093693 |
The invention relates to a thickener preparation for foods comprising an amylaceous product in powder form which is coated with an alkaline or alkaline-earth stearate, the weight percentage of said stearate being not higher than about 2....
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WO/2001/091727 |
The invention relates to self-emulsifying formulations based on an active substance constituent and on a formulation base with a lipid constituent and with a binding agent constituent. The invention also relates to the use of this formul...
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WO/2001/089305 |
A method for automatically forming dough-based products, such as doughnuts involves pressurizing a tank containing dough. The dough is extruded to form a flight of dough-based products. The weight of the flight of dough-based products is...
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WO/2001/089311 |
A method and a line for granulated tea production are disclosed. The method includes the steps: mixing of the preliminary cut tea parts up to 0.01 - 0.02 mm and sorting half-finished black and green tea with small kinds of tea (sifting, ...
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WO/2001/089446 |
The invention relates to a device for the coating of granulates and seeds, pellets and dragées with one or several coatings, whereby the seeds for coating are placed in a driven rotating drum, into which baffles fixed to the housing, in...
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WO/2001/087098 |
The invention concerns a method which consists in: a) arranging the bottom slice (T¿1?) horizontally, on a removable base (300); b) depositing the filling (F) on the top surface of said slice; c) positioning the top slice (T¿2?) horizo...
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WO/2001/084946 |
The present invention relates to a symmetrical mold for preparing a stereoscopic candy comprising the first mold and the second mold which have independently desired shaped, inner surface structures, wherein said first mold has a joint p...
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WO/2001/084957 |
The present invention relates to snack pieces having improved structural and geometric shape features that provide increased bulk density and method do make such a snack piece. More particularly, the present invention relates to snack pi...
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WO/2001/084947 |
A device for coating materials is provided. The device includes two opposing discs (12a, 6) connected by a central hub (20). Each disc includes an inwardly extending flange about its perimeter. The central hub has an exterior surface def...
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WO/2001/084952 |
A simple apparatus for molding and baking food in particulate or fluid form into edible unified products comprises a heated mold bottom (10) with a cavity or recess (16), a base member (18) at the bottom of said recess which can be pushe...
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WO/2001/080652 |
A mechanism (10) includes a slide plate (32) having die openings (38) adapted to hold dies (42a, 42b) and slideable relative to a cooker/extruder (12). Rotary cutters (74) are rotatably mounted relative to and moveable with the dies (42a...
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WO/2001/080664 |
Apparatus and method for cooking snack food pieces features a drum-type fryer which transports individual, die-cut piece preforms through hot oil contained within a cooking tank defined between the periphery of the drum and a housing in ...
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