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WO/2016/185053A1 |
A method of producing microparticles by spray drying comprises the steps of providing a spray-drying feedstock solution comprising water, a volatile divalent metal salt, weak acid, 5- 15% dairy or vegetable protein (w/v) and 1-20% active...
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WO/2016/180848A1 |
The invention concerns a soft capsule comprising (a) a first soft capsule configured for targeted delivery to the mouth and (b) a second soft capsule configured for targeted delivery to the stomach, wherein the first soft capsule compris...
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WO/2016/180405A2 |
The invention relates to a method for producing a raw piece of reconstituted meat and to a raw piece of reconstituted meat combined according to the method. Many known reconstituted meat products are rejected because they contain chemica...
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WO/2016/176736A1 |
A process for the production of a puffed food product, including the steps of hydrating a seed and puffing said hydrated seed is provided. Puffing the seed includes exposing the seed to elevated temperature, and may include exposing the ...
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WO/2016/178164A1 |
The present invention relates to a precious metal material, edible and flavoured, suitable for the use as a decorative and flavouring agent in food and drinks, yielding the colour and brightness typical of the precious metal and providin...
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WO/2016/177628A1 |
The present invention refers to a food processing system (100) comprising: - one or a plurality of food containers (111) each comprising a raw food product; - one or a plurality of dispensing and reconstituting chambers (112) each linked...
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WO/2016/177926A1 |
In the method of the main patent, corn kernels coated with sunflower lecithin and additives are obtained. According to the improvements, the additives and sunflower lecithin can be added in liquid state, solid state or both, and can be m...
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WO/2016/176107A1 |
There is provided a double-compression, pneumatic-driven popping apparatus for making chip-like snack foods. The apparatus includes a first and second popping machine sections, each having a pneumatic-driven compression cylinder; and a m...
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WO/2016/171553A2 |
The invention relates to a method for preparing food products by means of co-extrusion, wherein at least two casing material components are mixed to make a viscous gelling solution. This viscous gelling solution is subsequently co-extrud...
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WO/2016/166099A1 |
The invention relates to a metering container for mixtures of foodstuffs and liquids, a metering device for mixtures of foodstuffs and liquids, and a method for metering mixtures of foodstuffs and liquids.
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WO/2016/168421A1 |
An edible material may be made of liquid, sugar, and one or more hydrocolloids. The edible material may be used to form edible cups, containers, and the like and may be capable of holding hot or cold liquids for extended periods of time,...
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WO/2016/161506A1 |
Microparticles include a matrix of an encapsulating material, in which are dispersed particles of a low melting point fat and a bioactive material, such as one or more probiotic bacteria. The microparticles are formed by preparing an emu...
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WO/2016/150733A1 |
The present invention relates to a method of preparing an instant corn-based beverage base product, as well as the product composition. The method includes: a. selecting a high shear mixer having one or more chopper devices; b. preparing...
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WO/2016/150834A1 |
The invention relates to a process for preparing a meat-analogue food product. More specifically, the present invention relates to a process for preparing a meat-analogue food product having the appearance and the texture of meat and als...
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WO/2016/153350A1 |
The present invention relates to a coating composition, a potato product for optional finish- frying provided therewith and a method therefor. The composition comprises by weight, relative to the weight of the composition: - 30-60% modif...
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WO/2016/150960A1 |
The invention relates to food compositions which contain specific texturing agents and to the used of said food compositions in a 3D printing process. The invention also relates to a method for producing food compositions with a defined ...
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WO/2016/153349A1 |
The present invention relates to a method for preparing a potato product for finish-frying, a processing line therefor and a potato product for finish-frying. The method according to the invention comprises the steps of: - supplying a qu...
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WO/2016/151064A1 |
The invention relates to a forming die for wet extrusion. More specifically, the present invention relates to a forming die for a wet extrusion to prepare a food product, preferably a meat-analogue food product, having the appearance of ...
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WO/2016/147081A1 |
Disclosed are processes for preparation of spray dried powder and utilization as an ingredient in the preparation of fried bakery products particularly doughnuts and types thereof. This doughnut base powder is spray dried with emulsifier...
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WO/2016/142462A1 |
A method of applying to the surface of a comestible product a solid flavouring, comprising dispersion of the solid flavouring in a non-aqueous continuous medium in the presence of oleic acid and sodium oleate and its topical application ...
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WO/2016/140627A1 |
The application describes an edible cup comprising a cup-shaped main body 1 made of shortcrust pastry, and an inner coating 2, constituted of an insoluble icing, and a method of making the cup. The method for making the edible cup compri...
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WO/2016/133034A1 |
According to the present invention, a device (1) for forming a wrapped food item is provided with: a placement member (43) onto which a flat outer skin material (D) on which a filling (F) is placed is transferred, the placement member (4...
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WO/2016/124785A1 |
The invention relates to a microcapsule comprising at least one active substance selected from lutein and luteinesters embedded in a matrix comprising fish gelatine and optionally one or more other matrix components, wherein the content ...
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WO/2016/123430A2 |
A method for preparing a first component of a comestible composition is provided including forming an extrudate of the first component. The extrudate is cooled to a first temperature. The extruder is further cooled to a second temperatur...
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WO/2016/105215A1 |
The invention relates to a method for the production of instant quinoa flour, comprising the cooking and grinding of the quinoa and a subsequent enzymatic treatment with amylases and proteases.
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WO/2016/097328A1 |
The invention relates to a process for obtaining an extruded or laminated dough intended for food for human consumption and/or animal feed, comprising at least the following steps: a) hydrating a flour and/or a semolina, or a mixture of ...
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WO/2016/100595A1 |
A method for making a Popsicle embedded with a liquid container is disclosed. The method for making a popsicle with a liquid container comprises: filling a plurality of liquid containers with liquor; sealing a plurality of top portions o...
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WO/2016/100092A1 |
A snack bar (170-172) is produced in accordance with a method employing an extrusion apparatus (2) to include a base or crust (30), a primary filling (32) provided on the base (30) and a secondary filling or topping (34) embedded in, yet...
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WO/2016/093394A1 |
The balsam pear pill production method according to the present invention, which uses balsam pears as a main ingredient, comprises: a balsam pear harvesting step for harvesting immature balsam pears 25-30 cm long; a washing step for wash...
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WO/2016/091917A1 |
The present invention relates to a milk-based snack which is cooked-extruded into vacuum and which is characterized by a fast melt-in-the-mouth profile. This invention also relates to a coated extruded milk-based snack and to a process f...
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WO/2016/091955A1 |
The present invention relates to a process for preparing an extruded cereal product with an increased amount of whole grain, and hence to a process for preparing an extruded cereal product that has an increased amount of dietary fibres. ...
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WO/2016/085344A1 |
The present invention provides a method for the production of an edible object, comprising providing an edible powder composition suitable for selective laser sintering and an edible liquid, and subjecting said composition to selective l...
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WO/2016/079357A1 |
A method for obtaining an olive oil in situ, which comprises the operation of packaging and preserving a dry olive preparation formed from an olive paste that is firstly frozen and then freeze-dried in a capsule, preferably a single-dose...
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WO/2016/055641A1 |
Edible article, in particular edible waffle, which is substantially solid, said article comprising a base or bottom (10) with an upper surface (11) and a lower surface (12), and a tapered edge (20) with an inner surface (21) and an outer...
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WO/2016/047971A1 |
The present invention relates to a method for making DDengcho gimbap and DDengcho gimbap made thereby, the method comprising: a DDengcho filling making step for adding pepper and cooking oil to a DDengcho filling, in which green Cheongya...
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WO/2016/044377A1 |
A method of making a flavored beverage includes combining water and a plurality of flavor compounds in an amount sufficient to impart the flavor of a wine, a whiskey, a beer, a gin, a vermouth, a rum, or a tequila. A packaged beverage pr...
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WO/2016/036029A1 |
The present invention relates to a functional food promoting spontaneous locomotion and having anti-fatigue activity and, more specifically, to a functional food containing capsanthin of chemical formula 1 so as to produce a large amount...
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WO/2016/033231A1 |
A ham being formed of a single unitary muscle piece from a whole ham leg. The unitary muscle piece is formed in a substantially cylindrical shape with a fat cap extending along an outer surface the unitary muscle, when formed in the cyli...
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WO/2016/025258A1 |
The present invention offers an intentional use of a slice as a system for the deliberate delivery of vegetable or fruit servings. The slice comprises the use of whole vegetable powders, whole fruit powders or a combination thereof as a ...
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WO/2016/000273A1 |
A connecting device for a grain bin (4) and a gearbox (1). The connecting device for the grain bin (4) and the gearbox (1) comprises an adaptation disk (2) connected with the front end of the gearbox (1). A through hole (21) for outputti...
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WO/2015/199822A1 |
An extruder (20) is specifically designed for the production of animal feed products (e.g., aquatic feeds) containing substantial quantities of low-cost fibrous materials, such as rice byproducts, at high production rates. The extruder (...
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WO/2015/199552A1 |
The invention includes a method of manufacturing a probiotic fortified food product characterised by the step of applying a composition inoculated with at least one probiotic organism to at least one portion of the surface of the food pr...
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WO/2015/195575A1 |
Nutritional substance systems and methods are disclosed enabling the tracking and communication of changes in nutritional, organoleptic, and aesthetic values of nutritional substances, and further enabling the adaptive storage and adapti...
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WO/2015/195573A1 |
Nutritional substance systems and methods are disclosed enabling the tracking and communication of changes in nutritional, organolepti and aesthetic values of nutritional substances, and further enabling the adaptive storage and adaptive...
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WO/2015/190918A1 |
The present invention relates to a method for co-extruding an elongated food product wherein the method comprises measuring the product characteristics of the viscous gelling agent provided and wherein the physical state of the collagen ...
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WO/2015/185775A1 |
The invention relates to a method based on mixing honey as a raw material and maltodextrin, in proportions of approximately 80% honey and approximately 20% maltodextrin. The mixture is stored in an inert atmosphere and is subjected to a ...
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WO/2015/176994A1 |
The present invention provides a system for producing a nutritional composition (6), the system comprising (a) a measurement device (3) for determining a level of one or more nutrients in a sample (2) from a subject (7); (b) a controller...
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WO/2015/171906A1 |
An extruded powder nutritional composition and methods of producing the same are provided. The extruded powder nutritional composition includes a heat labile protein and a significant portion of the heat labile protein retains its native...
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WO/2015/168083A1 |
This disclosure provides a highly concentrated protein composition and the processes of making the same. The compositions are shelf-stable, easy to use and have excellent nutritional values as compared to other protein products. The comp...
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WO/2015/164500A1 |
Formulations and methods for managing variable fat mobility when foods are exposed to temperature cycling, as during transportation and storage. Stability of the fat within the food may be influenced by, for example, using primarily non-...
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