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WO/2015/028784A1 |
A method of preparing a free-flowing, edible composition, comprising first and second edible materials, having first and second function-release profiles respectively, comprising: combining the first and second edible materials in dry pa...
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WO/2015/031302A1 |
Disclosed is a method of manufacturing a gum product comprises forming a gum mass into a gum sheet and printing on at least one surface of the gum sheet, wherein the gum sheet is printed online within 30 minutes of forming the gum sheet.
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WO/2015/021249A1 |
A product conveying and coating system (2) includes at least first and second, sequentially arranged conveyor belts (12,63), with at least the second conveyor belt (63) being a solid belt. Interposed in a gap (151) between the first and ...
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WO/2015/015412A1 |
A method and apparatus for making a confectionery product. The method comprises depositing molten or semi-solid confectionery into a mould (23) and shaping the confectionery by applying a gas jet (36) thereto. The temperature of the gas ...
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WO/2015/012987A1 |
A partial melt co-crystallization composition containing sugar alcohols such as erythritol and an active; a method of making the partial melt co-crystallization composition; and a method of using the partial melt co-crystallization compo...
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WO/2015/006040A1 |
Apparatus (20) for injection of fluid into extrusion system components such as a preconditioner (24) or extruder (100) is provided, preferably as a composite assembly including a fluid injection valve (52) and an interconnected static mi...
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WO/2015/004628A1 |
The present disclosure relates to aqueous compositions for coating food products such as French fries, comprising a hydroxypropylated, cross-linked tapioca starch which is a hydroxypropyl di-starch phosphate, and an acetylated, high amyl...
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WO/2014/198685A1 |
A method of making a chocolate bar comprising the steps of providing a plurality of individual packets containing individual portions of different types and/or colours or chocolate; depositing a first layer of a first chocolate from one ...
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WO/2014/198568A1 |
The invention relates to a method for producing a baked product comprising the following steps: a baked product blank which has an essentially closed baking surface and an open-pore separating surface is produced; a liquid to pasty, hard...
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WO/2014/197976A1 |
The present invention relates to compositions comprising RS4 resistant starch. The compositions of the present invention are for use in preparing textured crumb products via high pressure short time (HPST) extrusion for coating frozen an...
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WO/2014/193226A1 |
The present invention provides a method for the production of edible objects by selective laser sintering (SLS) using particular multi-material powder compositions. The edible compositions comprise a binder component having a melting or ...
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WO/2014/192566A1 |
The purpose of the present invention is to provide a fish egg-shaped capsule (and manufacturing method and manufacturing device therefor), which does not coagulate or solidify in a hard lump when stored in a freezer or when removed from ...
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WO/2014/188267A1 |
A forming device for a food product to be eaten cold comprising a pan body delimiting a forming chamber open at a top and closed at a corresponding bottom of the pan body, in which at least a food product can be contained, the forming de...
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WO/2014/190168A1 |
A 3D printer system that uses the AM method to print a product using a plurality of materials, each of which is contained in a respective capsule. The capsules are removably inserted into respective capsule holders, each of which include...
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WO/2014/185087A1 |
A coating device, in which a rotating drum (1) has a plurality of treatment chambers (1a, 1b, 1c), is provided with discharge plates (6a, 6b, 6c) that transport granular particles in the treatment chambers (1a, 1b, 1c) to the treatment c...
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WO/2014/185653A1 |
The present invention relates to a health supplement using Dendropanax morbifera LEV and a method for producing the same, wherein a sweet potato extract, which is alkaine, is mixed with a Dendropanax morbifera LEV extract, thereby neutra...
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WO/2014/179880A1 |
Provided herein is a continuous production line for dressed proteinaceous patties with solid food grade particulate using a coordinated volumetric toothed dispensing cylinder and variable speed conveyor for precisely controlled introduct...
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WO/2014/178807A1 |
The present invention is related to a cream product with milk, honey, clotted cream, butter., and molasses, which enables the products such as milk, honey, clotted cream and molasses to be offered to the consumers as end products and mai...
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WO/2014/179450A1 |
A method for packaging a frozen food product includes placing a fluid food product into a flexible container, sealing the container and pasteurizing the food product in the sealed container. The method further includes applying a form to...
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WO/2014/176942A1 |
Disclosed is the use of an asparagus powder in medicines for the treatment of anxiety and depressive mental disorders, and in food and health foods, with the content of active ingredients contained in the asparagus powder being as follow...
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WO/2014/173924A1 |
The present invention relates to chewing gum having a coating with a satin effect and optionally containing a filling in the form of particulate matter. The invention also relates to methods of obtaining said chewing gum.
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WO/2014/172539A1 |
A comestible article is disclosed that employs finely ground demulcent particles of a median particle size such that the demulcent is not readily perceived by the human tongue and in which the demulcent granules are not fully hydrated. A...
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WO/2014/169315A1 |
A method of preparing an encapsulated phospholipid oil-in-water emulsion comprising: preparing an oil-in-water pre-emulsion comprising a phospholipid-containing oil and mixing the oil-in-water pre-emulsion with an encapsulant material.
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WO/2014/168844A2 |
Disclosed herein is a transformation system for at least one component of a single or multi-component nutritional substance. The transformation system obtains information regarding the nutritional substance to be transformed, the desired...
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WO/2014/168763A1 |
An improved dual-shaft preconditioner (10) of simplified design is provided giving increased moisturization and partial cooking of food or feed ingredients. The preconditioner (10) includes an elongated, tapered housing (12) presenting a...
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WO/2014/164956A1 |
A method of reducing a pathogenic microorganism population in a powdered nutritional food composition is described herein. The powdered nutritional food composition includes a fat, a protein, and a carbohydrate. The method includes formi...
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WO/2014/159678A2 |
An apparatus for producing gelled pearls includes: a housing with at least one opening into which a flavored liquid is provided; external components; and internal components. The external components include: a first ingress port through ...
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WO/2014/154788A1 |
The present invention is related to a powderous composition which comprises lutein and which is used in infant food formulations or premixes for infant food formulations.
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WO/2014/149880A2 |
A method and apparatus for adhering large food flakes to a food substrate whereby the food flakes are substantially adhered to the food substrate by an adhesive. The food substrate may be any savory shelf-stable food known in the art suc...
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WO/2014/151326A1 |
An edible composition, particularly an edible transport system, can be an edible substance and a cross-linked matrix encapsulating the edible substance, the cross-linked matrix comprising (1) at least one edible polymer and edible partic...
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WO/2014/149362A1 |
Egg products are produced which contain healthy components of egg yolks and egg whites, such as choline, lutein, omega-3 fatty acids, vitamins and minerals, but do not contain the unhealthy components of egg yolks such as cholesterol and...
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WO/2014/151129A2 |
A system and method for assisting a user in assembling a culinary combination according to a recipe. The system comprises a scale and a computing device configured to communicate with the scale. The system displays information regarding ...
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WO/2014/151161A1 |
Apparatus and methods for producing multiple extruded products having different characteristics from the extruded stream of a single main extruder are provided. A satellite extruder assembly is removably attached to a main extruder allow...
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WO/2014/149878A1 |
A snack food having large food flakes whereby the food flakes are substantially adhered to the food substrate by an adhesive. The food substrate may be any savory shelf- stable food known in the art such as a chips, pretzels, crispy brea...
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WO/2014/146092A1 |
A dense solid particulate encapsulation compositions comprising above 40% and up to 100% spices, herbs, fruit and vegetable powders in the encapsulating matrix are disclosed. The encapsulation of encapsulants including flavors, fragrance...
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WO/2014/140482A1 |
The invention relates to a coating composition comprising, in relation to 100% of the weight thereof: between 10 and 90 wt. % of at least one film-forming polymer selected from cellulosic polymers or derivatives of cellulosic polymers, d...
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WO/2014/139686A1 |
The invention relates to a food processing machine for processing food products, particularly seafood or vegetables for producing tempura, comprising: a dipping bath (7) containing a liquid or semi-liquid food material, particularly a ba...
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WO/2014/138263A1 |
A shelf-stable snack and method for making the same. First a dough is mixed and sheeted to form a sheeted dough. Thereafter, the sheeted dough is cut to form at least one dough piece. Sauce is sprayed upon the dough piece with a textural...
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WO/2014/134830A1 |
Provided are an edible composition, a food product comprising same, and a preparation method for the food product. The edible composition comprises: 120 parts by weight of sacha inchi, 10-90 parts by weight of Astragalus, 10-80 parts by ...
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WO/2014/131123A1 |
The present invention provides a process for producing a texture modified food product, the process comprising the steps of: providing a food product; adding a fructan and a texturizing agent to the food product in order to obtain an adm...
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WO/2014/124401A1 |
Various embodiments of the disclosure are directed to a method of producing a lignocellulose-based product. A biomass having up to 65% by weight of moisture prior to steam treatment is treated with steam in a reactor. A sulfite is provid...
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WO/2014/121385A1 |
A cutting block and method for cutting food products is provided. The cutting block includes a plurality of parallel blades secured to a support. The blades extend in a direction along the breadth of the support and are arranged in pairs...
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WO/2014/119999A1 |
The invention relates to a device for processing layered food products (40), comprising a conveyor (42) for transporting layered food products (40), and plural rollers (41) located above the conveyor (42) to contact the layered food prod...
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WO/2014/111151A1 |
The invention relates to a method for producing fatty food or fodder pellets, comprising the following steps: a) providing or producing a substance which contains a proportion of solids and water, wherein the proportion of solids contain...
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WO/2014/113532A1 |
An apparatus for making frozen comestibles (10) Including a base (14) having a plurality of apertures (36) formed within said first side (11) thereof, and a plurality of molds (16) attached to or formed integrally with the base (14). Eac...
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WO/2014/108105A1 |
The invention relates to a food-processing emulsion without gluten for coating of foods, wherein the emulsion consists of 20 to 50 % by weight of a dry mixture and water, the dry mixture containing granulated native rice flour and at lea...
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WO/2014/102231A1 |
The present invention relates to a foaming aid and the processes of preparing the same from a coffee extract. The present invention further relates to the use of the foaming aid in the preparation of a beverage including a coffee product...
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WO/2014/094902A1 |
A device (2) for producing a prepared food product, wherein the device comprises at a de-moulding position of the prepared food product, at least one nozzle (10) for ejecting a fluid to form a fluid jet, said nozzle being positioned so t...
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WO/2014/100146A1 |
An edible foamable composition that is whippable and is stable in temperature above freezing. The composition includes fat, emulsifier, water, and calcium carbonate particles. The composition can further including one or more additives s...
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WO/2014/094383A1 |
A food shaping and portioning machine comprises a rack (1). The rack is provided with a screw feeding apparatus (2), a filling apparatus (3), a template apparatus (5) and a delivery apparatus (7). The filling apparatus comprises a sinuso...
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