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WO/2017/054084A1 |
There is provided an iron-fortified tea preparation comprising dried tea; and a mixture of a chelator and iron adhered to the dried tea, optionally with an adhesive, the molar ratio of chelator:iron in the mixture being about 2:1 or grea...
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WO/2017/058037A1 |
The present invention relates to a soy paste drying device and the respective drying method, the drying device having a main body and a feeder, a main worm gear conveyor (50), an electric actuating motor and a gearbox for actuating said ...
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WO/2017/055832A1 |
An ingredient processing system, including: at least one moveable receptacle (5) including a lifting bracket (17); at least one moveable processing device (7); and a transfer system including at least one robotic arm (9) and a control sy...
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WO/2017/050773A1 |
The present invention relates to a method for preparing a probiotic powder comprising at least one probiotic bacterium, said method comprising: a) providing a probiotic biomass composition comprising at least one probiotic bacterium resu...
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WO/2017/052907A1 |
A nutritional compositions in a compressed solid form comprising about 5 to about 35% by weight of protein, about 5 to about 50% by weight percent of fat, and about 40 to about 70% by weight percent of carbohydrate, wherein the compresse...
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WO/2017/046167A1 |
The present disclosure is concerned with methods for the topical application of seasonings to snack foods, in particular an uncooked snack food. The disclosure is further concerned with compositions containing seasonings that are suitabl...
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WO/2017/046659A1 |
A meat substitute comprising two or more sources of plant protein, or a meat substitute comprising one more sources of plant protein and a fruit, fruit powder, or chia seed extract, or a low allergen meat substitute that is optionally fr...
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WO/2017/045069A1 |
The invention relates to a method for transferring the print of a logo (either an image or text) onto a food item, particularly an item from a bakery or a butcher's, or a solid dairy product, and to an edible ink composition and a print ...
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WO/2017/042296A1 |
A method of preparing a frozen, microwaveable, coated food product comprising the successive steps of: providing a portion of a solid or solidified substrate; preparing a breaded portion comprising the portion of substrate and a crumb-ba...
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WO/2017/041135A1 |
The present invention provides flavour sticks for cooking animal flesh. Particularly, the invention provides an edible composition in the form of a plurality of flavour sticks having application in cooking flesh of animals for consuming ...
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WO/2017/042295A1 |
A frozen, microwaveable, coated food product comprises: a core of cooked edible material having a weight equal to 15-95wt% of the food product, a fried coating that envelops the core of edible material and having weight equal to 5-85wt% ...
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WO/2017/037131A1 |
The present invention relates to a method for preparing a spray-dried dairy powder for forming a milk beverage when dissolved in a beverage medium, the method comprising: forming a dairy composition by: (i) adding a sugar composition to ...
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WO/2017/037321A1 |
The invention relates to a coating for freshly pre-prepared potatoes, to the method for the application thereof and to the end product of portions of coated and packed potatoes. The coating includes a matrix of modified potato starch, pr...
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WO/2017/033007A1 |
A control unit for an electronic vapour provision system includes a battery for providing electrical power to a heater which is used to produce vapour. The battery is a lithium iron phosphate battery. The battery provides an output volta...
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WO/2017/031154A1 |
A system (10) for manufacturing a comestible is provided including a comestible source (20) and a pair of movable walls (40) downstream of the comestible source (20). The pair of movable walls (40) includes a first movable wall (45) and ...
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WO/2017/029575A1 |
A soft semi-moist composition, for example semi-moist extruded kibbles, is formulated to substantially maintain softness through storage in a blend with dry food compositions. Softness is maintained by hindering formation of protein-star...
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WO/2017/021073A1 |
The invention relates to a savoury concentrate containing: a) 22-85 wt.% inorganic salt; b) 2-60 wt.% fat; c) 0.8-8 wt.% of gellan gum; d) 0-25 wt.% of glutamate component; e) 0-25 w.% starch component; f) 0-20 wt.% of sugar; g) 0-45 wt....
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WO/2017/024069A1 |
A process for the application of a predetermined amount of oil to food pieces comprises: (a) providing or receiving a plurality of cut or shaped food pieces; (b) applying an oil-water emulsion to the food pieces for a time sufficient to ...
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WO/2017/021072A1 |
The invention relates to a savoury concentrate containing: a) 22-85 wt.% inorganic salt; b) 2-60 wt.% fat; c) 0.8-8 wt.% of xanthan gum; d) 0-25 wt.% of glutamate component; e) 0-25 w.% starch component; f) 0-20 wt.% of sugar; g) 0-45 wt...
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WO/2017/021070A1 |
The in invention relates to a savoury concentrate containing: a) 22-85 wt.% inorganic salt; b) 2-60 wt.% fat; c) 1.8-12 wt.% of carboxymethyl cellulose; d) 0-25 wt.% of glutamate component; e) 0-25 w.% starch component; f) 0-20 wt.% of s...
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WO/2017/021071A1 |
The invention relates to a savoury concentrate containing: a) 22-85 wt.% inorganic salt; b) 2-60 wt.% fat; c) 1.5-10 wt.% of heteropolysaccharide gum selected from galactomannan, glucomannan and combinations thereof; d) 0-25 wt.% of glut...
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WO/2017/021069A1 |
The invention relates to a savoury concentrate containing: a) 22-85 wt.% inorganic salt; b) 2-60 wt.% fat; c) 0.2-4.8 wt.% of xanthan gum; d) 0.2-4.8 wt.% polysaccharide gum selected from locust bean gum, guar gum, konjac gum and combina...
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WO/2017/019752A1 |
The invention relates to citrus fibers in dry form having a storage modulus (G') of at least 50 Pa, said G' being measured on an aqueous medium containing an amount of 2 wt% citrus fibers dispersed therein under a low-shear stirring of l...
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WO/2017/018971A1 |
An apparatus to apply seasoning to a foodstuff comprising a plurality of individual food portions comprises a rotatabie drum supportable in a generally horizontal position and having an inlet at a first end, an outlet at a second end and...
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WO/2017/012625A1 |
An extruder for making meat analogue products, where the extruder comprises a product outlet (22), and a longitudinal barrel (8) comprising an inner surface (14) and an outer surface, and where the extruder further comprises heating mean...
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WO/2017/014629A1 |
The present invention relates to a device for applying a fluid or suspension, in particular a food fluid or suspension onto a substrate, comprising a reservoir for the fluid or suspension, means for bunging the fluid or suspension under ...
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WO/2017/009100A1 |
The present invention relates to the use of peptidyl arginine deiminase to improve a physical property of a protein at a pH of between 5 and 8.5. The physical property may be either an improved solubilization of the protein or a reduced ...
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WO/2017/010945A1 |
In one aspect, provided herein are whole spores engineered to capsulate a compound(s) or substance(s). In certain embodiments, the whole spore encapsulating the compound(s) or substance(s) is coated with or co-encapsulated with a hydroge...
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WO/2017/011625A1 |
Described are food products including doughs, extrudates, and finished food products derived therefrom, that contain zein protein, e.g., zein protein ingredient, wherein the zein protein improves processing or textural characteristics of...
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WO/2017/005622A1 |
The present invention relates to a process for producing specific extruded formulations (= extrudates), wherein the extruded formulations are comprising a high amount of fat- soluble compounds, to such formulations as well as to the use ...
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WO/2017/005714A1 |
The present invention relates to a process to prepare a free-flowing salt product comprising sodium chloride (NaCl) and/or potassium chloride (KCl), wherein the salt product has a particle size of from 50 μm to 1000 μm,which process co...
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WO/2017/005672A1 |
The present invention relates to mixtures that can be used as whipping emulsifiers, wherein the mixtures are produced without using palm oil, and to the use of said mixtures and to products that contain said mixtures.
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WO/2017/006330A1 |
The invention concerns a process and system for the production of a nutritional low- caloric food product, and food products produced thereby.
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WO/2017/005671A1 |
The invention relates to a device for a system (100) for producing a foodstuff (117). The device comprises a movable nozzle (106) which is configured to expel pressed mass (114) in various positions, in order to produce a spatial arrange...
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WO/2017/001326A1 |
The invention relates to a method for producing flat material, comprising the steps of: a. comminuting mesocarp, at least the white, spongy component thereof, b. mechanically shaping this into a surface which is not necessarily planar, a...
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WO/2016/207368A1 |
The present invention relates to a method for producing a three-dimensional food item and to a device for carrying out said method. The invention also relates to a microstructured food item.
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WO/2016/207199A1 |
The present invention is directed to a process for the manufacture of a formulation of β-carotene, wherein the β-carotene is embedded in a matrix of at least one modified food starch, and wherein the β-carotene in said formulation has...
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WO/2016/207666A2 |
A tablet is disclosed comprising a soluble body, wherein the soluble body has a surface volume ratio of at least 0.4 mm-1.
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WO/2016/207664A1 |
An effervescent solid composition for the preparation of a beverage is disclosed, the composition comprising a) effervescent agent comprising a combination of an acid and a base, this effervescent agent being present in an amount of 40% ...
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WO/2016/209397A1 |
A consumption-regulated feed block for controlled consumption of animal feed, comprises a mass of controlled feed material, the consumption of which is to be controlled, in compressed block, chemical block or hybrid block form; and an in...
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WO/2016/210062A1 |
Compositions for adhering seasonings or flavorings on food substrates, a method for making the compositions, and a method for applying the composition to a food substrate are described. The food substrate may be any shelf-stable food kno...
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WO/2016/202920A1 |
The invention relates to an ice cream machine having a filling zone and an emptying zone. The ice cream machine comprises a rotatable unit having a radial extension, a mould for receiving ice cream, the mould being arranged to rotate wit...
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WO/2016/202830A1 |
The dry products of the present invention provide snacks (so-called crunchy smoothies) with particularly high levels of fruit, which are characterised, thanks to their production at low temperatures with substantial exclusion of oxygen, ...
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WO/2016/199720A1 |
Provided are a shutter piece, a shutter set, a shutter device, and a shape forming device which make it possible to gather an outer layer in an improved manner. A shutter piece (3) according to the present invention includes: an upper po...
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WO/2016/198567A1 |
The present invention is directed to an acid-stable bixin form, wherein the bixin is microencapsulated in a matrix of a hydrocolloid, preferably in a matrix of modified food starch. This bixin form can be in the form of an emulsion, a su...
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WO/2016/198569A1 |
The present invention is directed to an orange edible coating comprising a mixture of bixin and beta-carotene. The edible coating is preferably used for coating confectionary such as chocolate lentils. The present invention is also direc...
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WO/2016/198570A1 |
The present invention is directed to a bixin form, wherein the bixin is microencapsulated, and preferably whereby the particle size of the inner phase of the bixin form when measured in water by Photon Correlation Spectroscopy (Beckman C...
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WO/2016/193373A1 |
The invention provides a gelated mono-nuclear microencapsulate comprising a lipid emulsion core encapsulated within a gastro-resistant, ileal sensitive, polymerized chitosan membrane shell, wherein the lipid emulsion core comprises denat...
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WO/2016/189173A1 |
The invention relates to a method that can be used to encapsulate hydrophobic substances, in particular oily substances, said capsules being coated with a film of calcium alginate.
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WO/2016/184450A1 |
The present invention relates to a matrix membrane body comprising a liquid core medium (1) and a shell (2) which comprises one or more matrix membrane layers having alginate as the parent substance and which is suitable for consumption,...
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