| Document |
Document Title |
|
WO/2014/093832A1 |
A method of producing an emulsion and an extrudate for a powdered nutritional product is provided. The method includes utilizing an extruder (10) that contains a high shear element (32) positioned within the barrel of the extruder (20). ...
|
|
WO/2014/087320A1 |
An aerated nut butter comprising lactic acid esters of mono-and diglycerides.
|
|
WO/2014/084422A1 |
Disclosed is a puff snack machine incorporating: a base (1) which incorporates a floor frame (3) and an upright frame (5) provided upright on the floor frame (3); a moulding unit (6) which is provided on the base (1); a grain tank (13); ...
|
|
WO/2014/083067A1 |
The present invention relates to a process for the production of discrete solid extruded particles comprising dispersion droplets, to such particles as well as to the use of such particles in food, feed, pharmaceutical and personal care ...
|
|
WO/2014/082740A1 |
The invention relates to a food product, characterized by at least two different layers of frozen foods. The invention further relates to a method for producing the food product, characterized in that at least two different layers of fro...
|
|
WO/2014/078912A1 |
The present invention relates to a coating composition comprising a blend of a denatured protein, a lipid, a polyol plasticizer, trehalose, and a carrier. The invention further relates to methods of producing coating compositions, and pr...
|
|
WO/2014/080335A1 |
Mould for making stuffed or filled food products, in particular Sicilian arancini, comprising a base (1), a sleeve (2) and a stud (3), the base (1) being provided with a cavity (10) having an aperture facing outwards, the sleeve (2) havi...
|
|
WO/2014/080271A2 |
The invention is an extrusion die (1; 1') comprising a tubular duct (2; 2') that extends between an inlet mouth (3) and an outlet mouth (4; 4') along an extrusion trajectory (X) with successive cross sections having progressively increas...
|
|
WO/2014/078347A1 |
The present disclosure provides systems and methods for actively releasing food additives to deliver aromatic compounds to consumers during food or drink consumption. The food additives may be contained within an encapsulation layer. The...
|
|
WO/2014/066682A1 |
Extruded nutritional powders and methods of manufacturing the extruded nutritional powders, including extruded infant nutritional powders and extruded adult nutritional powders are provided. The processes utilize an extruder that is capa...
|
|
WO/2014/064591A1 |
Microcapsules having a core comprising a material to be encapsulated and a shell comprising a legume protein and a low molecular weight carbohydrate are provided. Methods of producing the microcapsules are provided.
|
|
WO/2014/064091A1 |
The invention relates to a method for producing stuffed foods (10), each stuffed food (10) comprising an outer casing made from a first food product and an inner stuffing made from a second food product, said method comprising the follow...
|
|
WO/2014/066680A1 |
Extruded nutritional powders and methods of manufacturing the extruded nutritional powders, including extruded infant nutritional powders and extruded adult nutritional powders are provided. The processes utilize an extruder that is capa...
|
|
WO/2014/063299A1 |
Methods for preparing quick-cook, rapid-rehydration food products are disclosed, the methods including soaking at least one grain or at least one legume in a aqueous solution comprising an alkali carbonate or bicarbonate salt, initially ...
|
|
WO/2014/059543A1 |
The present disclosure provides an apparatus for making edible containers which includes a hollow female mold for holding a flowable food product and a male mold insertable into the hollow female mold. The two molds when assembled define...
|
|
WO/2014/057202A1 |
The invention relates to a double-walled capsule comprising a lipophilic core surrounded by a first layer of polymer coacervate and a second layer comprising a hydrogel, characterised in that it contains no trace of cross-linking agents.
|
|
WO/2014/053310A1 |
The present invention provides a foamed edible product comprising caffeine, and preferably also taurine. The product can be used to provide caffeine in an amount sufficient to provide a boosting of mental and/or physical energy and/or al...
|
|
WO/2014/044588A1 |
The present invention relates to a splitting device for dividing a food product feed into multiple streams, wherein the device comprises an inlet and multiple outlets.
|
|
WO/2014/040779A1 |
The invention relates to a coating apparatus (1) for coating foodstuffs with a coating material, in particular with dry coating sugar and/or liquid sugar solutions, having a coating chamber (9) and a circumferential belt which, in sectio...
|
|
WO/2014/033338A1 |
The aim of the invention is to provide a healthier product which contains less fat and no allergens and which, once cooked in a microwave appliance, is crunchy and does not stick together, such that the resulting popcorn is as homogeneou...
|
|
WO/2014/032422A1 |
Disclosed is a strip-hung continuous pickled vegetable fermentation device, comprising a fermentation tank body and a conveying apparatus arranged in the fermentation tank body. A completely sealed space is formed inside the fermentation...
|
|
WO/2014/018396A1 |
A method of entraining gas in a flowable food product comprising the steps of accelerating the flowable food product in a flow direction through a flow channel that includes a ramp. Gas is injected into the flowable food product transver...
|
|
WO/2014/013279A1 |
The invention relates to a method and apparatus for preparing foods having two or more components hardenable by heat treatment, particularly egg bar, the method comprises the step of filling a first component (I.), e.g. egg-yolk, forming...
|
|
WO/2014/014156A1 |
An egg white molding food manufacturing system according to an embodiment of the present invention includes: arranging a first mold on a tray disposed on a stationary conveyer; disposing previously cooked inner materials to be separate f...
|
|
WO/2014/009370A2 |
The present invention relates to a method for encapsulation and to capsules that can be obtained by the method. The method is characterized by the step of counter-current, diffusional exchange across the membrane of a capsule-shell. Duri...
|
|
WO/2014/006068A1 |
The present invention is concerned with an apparatus for making a coated frozen confectionery product by co-extrusion of a frozen confection and a coating substance, and in particular a nozzle body forming part of the apparatus. The nozz...
|
|
WO/2014/007630A2 |
The present invention relates to a method for preparing food products by means of processing food particles with a gelling agent, comprising the processing steps of: a) providing a food particles; b) providing a viscous gelling agent; c)...
|
|
WO/2014/000448A1 |
Disclosed is a food battering machine, comprising a frame (2), with a rotatable roller (6) and a batter loading device being arranged on the frame. A batter spraying port (5) of the batter loading device corresponds to a feed port of the...
|
|
WO/2014/000803A1 |
The invention relates to a method for producing a film formulation for an edible film, having the following steps: (a) producing a solution A by means of a stirring process at a temperature ranging from 20 °C to 100 °C, wherein the sol...
|
|
WO/2014/001033A1 |
The present invention relates to a sheet-like particulate comprising a lipophilic cellulose-based polymer, for example ethylcellulose. The invention also relates to a method for production of these sheet-like particulates. Moreover the i...
|
|
WO/2013/190222A1 |
The invention relates to a device for manufacturing a therapeutic composite bar having a plurality of components, characterized by the fact that said device includes: a connection box (1) including means for connection to extruders, and ...
|
|
WO/2013/187852A1 |
The invention relates to the medical, chemical, pharmaceutical, and food industries, to animal husbandry, the fish industry, nutritional science and biotechnology, and can be used in creating encapsulated protein-containing products. The...
|
|
WO/2013/185941A1 |
The invention proposes a method for the production of a porous powder product containing a microorganism, from a liquid concentrate comprising at least one liquid microorganism culture and a carrier composition, the carrier composition c...
|
|
WO/2013/183907A1 |
The present invention relates to fermented enzymatic food produced by using aspergillus and lactobacillus composite fermentation technology and to a method for producing the same, which includes the steps of: heating a mixture of unpolis...
|
|
WO/2013/182855A2 |
A method for making microcapsules comprising an encapsulated material, microcapsules obtainable by that method and articles and compositions comprising said microcapsules.
|
|
WO/2013/184730A1 |
An edible filling formed of protein-containing solid particles in a fat-containing carrier having lecithin during wet particle size reduction to emulsify before enough starch is added to absorb excess or free fat-containing carrier when ...
|
|
WO/2013/179356A1 |
The purpose of the present invention is to provide a food processing roller capable of improving the property of biting into raw materials and of processing raw materials efficiently and capable of maintaining favorable bite properties o...
|
|
WO/2013/174688A1 |
The invention relates to a method for stamping a plurality of articles (2), the method comprising the steps of transporting the plurality of articles (2) along a first conveyance path (4), splitting a transport flow of the plurality of a...
|
|
WO/2013/172386A1 |
The purpose of the invention is to provide a more durable covering/cutting device. The covering/cutting device (1) comprises multiple edges (covering/cutting blades), which cut or cover a substance (101) to be covered and/or cut, and a p...
|
|
WO/2013/164684A1 |
A kit (2) and method (100) for compounding medicated treats (4) for pet animals includes a first compound (6), a second compound (8), a mold assembly (12), and a blister pack subkit (57). The first compound (6) includes an edible binding...
|
|
WO/2013/159801A1 |
On an extrusion system with a planetary roller extruder or planetary roller extruder section or planetary roller extruder module (22, 23, 24), the rotational speed of the central spindle is increased according to the invention by several...
|
|
WO/2013/153414A1 |
The invention concerns a fermented dairy product comprising microcapsules of oxidizable active, and a fermented milk composition.
|
|
WO/2013/154516A2 |
|
|
WO/2013/152852A1 |
The invention relates to a wet granulation process comprising contacting a material to be granulated with a granulating liquid, wherein the granulating liquid comprises Arabic gum. The process may be used for improving dissolution kineti...
|
|
WO/2013/141964A1 |
The present invention discloses microcapsules that are stable in acidic aqueous systems. The microcapsules may be utilized to protect a hydrophobic substance. The microcapsules may be utilized in acidic food products. The microcapsule in...
|
|
WO/2013/138246A1 |
A chocolate confectionery and a method for manufacturing same chocolate confectionery where the chocolate confectionery has multiple pearls of flavor distributed evenly throughout a base chocolate wafer such that the flavor and consisten...
|
|
WO/2013/135264A1 |
A device for forming portions of food is proposed, comprising a hydraulic press. The press has at least one hydraulic pressure generator and at least two actuators, wherein each of the actuators comprises a working cylinder and the worki...
|
|
WO/2013/122929A1 |
The coating can have a low-sweetness perception. During manufacturing and processing, the coating maintains a flowability to allow a glaze state of the coating to be applied to a food. Upon cooling, the glaze state of the coating forms a...
|
|
WO/2013/117565A1 |
The present invention relates to improved powderous formulations of organic acids or esters having an aromatic ring system, as well as to the production of such formulations.
|
|
WO/2013/119384A1 |
The present invention discloses microcapsules that are stable in acidic aqueous systems. The microcapsules may be utilized to protect a hydrophobic substance. The microcapsules may be utilized in acidic food products. The microcapsule in...
|
