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WO/2020/027457A1 |
The present invention can provide tteokbokki rice cake which exhibits inhibited microorganism proliferation and is prevented from becoming stale and thus can be stored for a long time at room temperature, has weak sour taste and thus is ...
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WO/2020/027698A1 |
The invention relates to the food industry, particularly to a method of producing frozen ready-made main courses having a coating. The present method includes: preparing a filling consisting of ground meat, and/or ground chicken, and/or ...
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WO/2020/028446A1 |
Nutritional ingredients and compositions having high-protein and high-fiber properties and methods for upcycling solid food wastes and by-products into food-grade nutritional products are described herein. A protein flour produced may in...
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WO/2020/021144A1 |
The invention relates to a 3D printing machine for printing cooked foods, which contains at least one printing module comprising at least three main movable bodies: a printing block that includes heating elements able to cook the food si...
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WO/2020/019019A1 |
Provided herein are microencapsulated compositions, optionally oil-in-water emulsions, comprising one or more long chain polyunsaturated fatty acids (LCPUFAs), optionally in triglyceride form, wherein the encapsulant comprises one or mor...
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WO/2020/019537A1 |
A method for preparing a slowly digestible starch-containing recombinant instant rice having a low glycemic index uses an amorphous rice power obtained by solid state reaction as a raw material, and combines protease hydrolysis, acetic a...
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WO/2020/020829A1 |
The present invention relates to a new process for the preparation of core-shell microcapsules. Microcapsules are also an object of the invention. Perfuming compositions and consumer products comprising said capsules, in particular perfu...
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WO/2020/023319A1 |
Described herein are industrial application systems for treating (e.g., forming protective coatings on) produce, agricultural products, or other items. An exemplary application system can include a bed comprising a plurality of rollers, ...
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WO/2020/016694A1 |
The present invention describes the process to obtain a semi-solid solution to be used as a food coating, obtained from extracts of rosemary and other antioxidant components. This process shows various advantages, namely: regarding the o...
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WO/2020/017443A1 |
Provided are a fixed quantity portioning unit (5) capable of accurately portioning a fixed quantity of paste-like food material while preventing damage to the food material, a fixed quantity portioning method, and a food production metho...
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WO/2020/016202A1 |
The invention relates to a main part of a single-serve capsule for accommodating at least one ingredient for producing a beverage by passing brewing water through it, in particular coffee capsule, the main part being a baked product. The...
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WO/2020/018659A1 |
An intermediate food base is manufactured from masa that may comprise waxy com starch. The intermediate food base is then sheeted and dehydrated to between about 15% to about 40% before coating with a solution or batter, and dehydrating ...
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WO/2020/015816A1 |
The present invention relates to a composition for substituting sugar, in particular sucrose, in baked goods, to a method for producing the composition for substituting sugar, in particular sucrose, in baked goods, to the use of a compos...
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WO/2020/017728A1 |
The present invention relates to a method for preparing a vinegar composition comprising a camellia flower extract and/or camellia flower extract powder, and a vinegar composition prepared thereby, the method comprising the steps of: mix...
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WO/2020/011924A1 |
The invention relates to a method for further processing a puffed foodstuff based on poppable seeds. A method which permits further processing of seeds that have already been popped is characterized according to the invention by the meth...
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WO/2020/010752A1 |
Microencapsulated conjugated linoleic acid glyceride powder and a preparation method thereof. The method comprises the steps of preparing raw materials, preparing an aqueous phase and an oil phase, preparing an emulsion, and spray drying...
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WO/2020/010465A1 |
Pulse-based bread crumbs, coatings, and pre-dust products having an improved taste, texture and end use properties. The bread crumb, coating, and pre-dust products are produced by heat and moisture treatment at 100% by dry weight with pu...
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WO/2020/013681A1 |
The invention relates to a biodegradable vegetarian composition for producing edible cooking utensils, which comprises: pre-conditioned dehydrated ground nopal, which acts as a stabiliser and thickener and provides texture to maintain a ...
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WO/2020/012078A1 |
The invention relates to a holder (10, 11) for food filling (45), which is made from plastic and comprises: a wall (16) for receiving the filling, extending along a first plane (18); two walls (19) for retaining the filling, which are in...
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WO/2020/009573A1 |
The present invention relates to a method and production line for inline processing of food products. The method comprises the step of co-extruding a food dough into a flow of co-extruded food products having a casing that comprises a pr...
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WO/2020/006918A1 |
A method for preparing instant rice noodles using fresh potatoes. The used raw materials are: fresh potatoes: 35-60%; and soaked and drained rice: 40-65%. The method comprises the following steps: (1) soaking and draining rice and then g...
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WO/2020/009326A1 |
The present invention relates to a spring roll making apparatus comprising: a supply part for supplying rice paper; a moving part for moving the rice paper supplied by means of the supply part; a softening part for inducing softening of ...
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WO/2020/008983A1 |
According to the present invention, a packaged food product is produced by: movably supporting a plurality of shutter blades respectively on a plurality of spindles that are disposed symmetrically about a convergence point, each of the s...
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WO/2020/009940A1 |
A method of additive manufacturing biological matter is provided. The method includes preparing an aqueous solution, combining the aqueous solution with a thickening gent, forming the combination into a plurality of two-dimensional indiv...
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WO/2020/008014A1 |
A machine for forming rissoles (2) comprises a hopper (3) for a food (4); a dispensing element (5) of at least a portion (6) of said food (4) taken from the hopper (3); a forming element (10) of each portion (6) comprising a shaped eleme...
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WO/2020/001906A1 |
The invention relates to dust-free cold-water-dispersible preparations. These preparations consist of water-insoluble or poorly water-soluble particles containing water-insoluble or poorly water-soluble active substance(s), which particl...
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WO/2020/005021A1 |
The present invention relates to a sweetener powder composition and a preparation method therefor and, more specifically, to a sweetener powder composition for preparing an amorphous powder containing a functional sweetener and a prepara...
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WO/2020/003099A1 |
An apparatus (1) for manufacturing food tablets for hot beverage brewing, said apparatus (1) comprising a reservoir (2) for feeding infusible loose food products, grinding means (3) for grinding the loose products to obtain grounds with ...
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WO/2020/002510A1 |
The invention relates to a process of preparing a shaped savoury concentrate having a water activity of less than 0.8 and a total fat content of 10-35 wt.%, said process comprising: a) combining the following ingredients to prepare a pow...
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WO/2020/002595A1 |
The present invention relates to the use of benzoic acid prills in the feed industry. Despite of having a reduced surface area/volume ratio, the benzoic acid prills as used in the context of the present invention release benzoic acid fas...
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WO/2020/005024A1 |
The present invention relates to a gel-type food composition having excellent storage stability and a manufacturing method therefor and, more specifically, to a gel-type food composition having excellent properties by reducing property c...
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WO/2020/003332A1 |
Described is a pasta making machine comprising a kneading machine (1) in turn equipped with a container (11), and an extruding assembly (200) which comprises a forming or extruding body (202), in which is made at least one through extrus...
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WO/2020/002387A1 |
The present invention relates to a composition comprising hydrogenated palm oil and thymol in a weight ratio from 10:1 to 1:1. Particles comprising or consisting of such composition enable a temperature responsive delivery of thymol. Del...
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WO/2019/245357A1 |
The proposed invention relates to the food industry, specifically to a method of producing a vegetarian burger based on textured soy protein with fake blood. A method of preparing a vegetarian burger consists in the following. Five liter...
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WO/2019/242874A1 |
There is provided a vegetable-based lipid composition comprising very high levels of α-linolenic acid (ALA), together with at least one other long-chain polyunsaturated fatty acid (typically as fatty acid esters). The composition is obt...
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WO/2019/244179A1 |
An antibacterial edible film is described, comprising at least one edible mixture composed of edible ingredients, such mixture comprising therein at least one probiotic strain producing at least one own bacteriocin in the film. Lactoccoc...
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WO/2019/243869A1 |
The present invention relates to a protective agent for food products and the like and for curing and/or storage rooms of the same, which includes at least one substance of the type preferably chosen among carboxylic acids and related de...
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WO/2019/241478A1 |
Edible coatings comprising scalenohedral calcium carbonate particles are provided. The scalenohedral calcium carbonate particles can act as a white pigment to impart white color properties to the edible coatings, or to opacify edible coa...
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WO/2019/234042A1 |
The invention provides a method for preparing a solid enzymatic unit-dose article for use in baking, which is capable of disintegrating/dissolving during preparation of a dough or a batter.
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WO/2019/236829A1 |
A system for processing pieces of protein includes an optional flour applicator that applies a coating of flour, and optionally seasoning, to uncooked protein pieces; an optional seasoning applicator that applies a coating of seasoning o...
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WO/2019/233552A1 |
The invention relates to a two-phase system comprising a lipophilic phase and an aqueous phase, wherein: - the two-phase system contains lecithins; - the two-phase system contains 0.02 wt % to 8.02 wt %, preferably 0.02 wt % to 7.77 wt %...
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WO/2019/227138A1 |
The invention is directed broadly to a method of preparing a texture modified food product for consumption by a dysphagic consumer, comprising the steps: (a) providing a cooked fish or meat; (b) comminuting the cooked fish or meat to for...
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WO/2019/229038A2 |
This invention relates to a method for moulding products from a mass of food stuff, comprising: - providing a pump, which pumps a mass towards a mould member, which comprises a multitude of mould cavities, - providing detection means, wh...
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WO/2019/228855A1 |
The present invention relates to a method for producing a process flavour comprising:a) preparing a composition comprising a vegetable and a processing aid chosen from sucrose, NaCl and KCl or combinations thereof, b) intimately mixing t...
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WO/2019/218844A1 |
A compound probiotic soft chewing capsule for whitening teeth, comprising a rubber skin and contents. Based on a total mass fraction of 100% of the soft capsule, the mass fraction of each component is as follows: a probiotic 1-25%, an ol...
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WO/2019/220389A1 |
Disclosed is a confectionery product containing micronised polyphosphates. The products according to the invention have tooth-whitening properties and good palatability.
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WO/2019/220364A1 |
A 3D sprinkle kit (10000) which contains a lower setting chamber (200) to hold solid (240) and liquid (230) at bottom equipped with mesh (210) in middle which contains central hole and lid (25) at the top; a middle making cabinet (150), ...
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WO/2019/222220A1 |
A method for forming a marbled foodstuff (FM) product includes the steps of extruding a first foodstuff (F1) into a foodstuff conduit (26, 36) and injecting a second foodstuff (F2) into the first foodstuff (F1) within the foodstuff condu...
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WO/2019/220199A1 |
The present disclosure envisages an edible film composition for delivering predetermined amount of at least one edible composition to the oral cavity, a packaged dosage form packed in an edible film and a process for preparing the edible...
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WO/2019/213757A1 |
Hemp seed protein fractions are provided with particular applicability for forming stable emulsions for microencapsulating lipid based components. The hempseed protein fraction is extracted from hemp seed protein source by aqueous alkali...
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